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Serves 4
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For the mash:
For the sausages:
- Melt two tablespoons of the butter in a large casserole dish over a medium heat. Add the onions, thyme and a pinch of salt. Cover and cook for 20 minutes until the onions are soft and translucent, stirring occasionally.
- Turn the heat to low, remove the lid and continue to cook for one hour further until the onions are deep golden brown and coloured, adding a splash of water occasionally when they start to stick.
- Stir in the wine and stir for 1-2 minutes until the liquid has been absorbed. Remove from the heat and stir in one tablespoon of the butter. Season to taste.
- Meanwhile, heat the oil in a pan over a medium-high heat and cook the sausages for 3-4 minutes per side until browned all over. Transfer to a plate and set aside.
- Turn the heat under the pan to medium, add the garlic and thyme to the pan and cook for one minute, stirring. Add the flour and stir for two minutes.
- Gradually stir in the beef stock and allow to bubble for 3-4 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Add the sausages back in, along with any juices from the plate, and season to taste. Reduce the heat and allow the gravy to simmer gently while you make the mash.
- Place the potatoes in a large pot and add a pinch of salt and enough cold water to cover by 2cm. Bring to a boil over a high heat, then reduce the heat and simmer for 10 minutes or until tender. Drain well in a colander, then return to the pot and steam dry for 1-2 minutes, shaking the pan. Mash the potatoes until smooth.
- Combine the milk, cream and remaining butter in a microwave-safe jug and warm in the microwave until the butter has melted. Stir the mixture into the potatoes. Gradually stir in the Gruyère until melted. Season to taste. Stir in the crispy fried onions, if using.Serve with the sausages.
Nutrition Facts
Per Serving: 790kcals, 48.2g fat (26.5g saturated), 63.5g carbs (14.8g sugars), 63.5g protein, 10.7g fibre, 0.714g sodium
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