Pork sausages served with creamy mashed potatoes and Dijon mustard gravy thickened with flour.
1.2kg
2litre
2tsp
90g
100ml
0.25tsp
2piece
1tbsp
400ml
1tsp
1tsp
0.25tsp
1tbsp
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1.2kg | — | — | |
| 2 | | 2litre | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 90g | — | — | |
| 5 | | 100ml | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 400ml | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 0.25tsp | — | — | |
| 13 | | 1tbsp | — | — | |
| 14 | | 8piece | — | — |
Peel the potatoes, removing all skin, and place them on the chopping board.
Maris Piper potatoes · 1.2 kg
Chop the peeled potatoes into even chunks roughly 3–4 cm across.
Pour enough cold water into the large saucepan to generously cover the potatoes.
Water · 2 litre
Add the salt to the water and stir briefly.
Salt · 1 tsp
Bring the salted water to a rolling boil over high heat.
Add the potato chunks to the boiling salted water.
Boil the potatoes until completely tender and a knife slides in without resistance, about 18–20 minutes.
Drain the potatoes thoroughly into a colander set over the sink.
Leave the potatoes to steam-dry in the colander for 2 minutes so the excess moisture evaporates.
Tip the steam-dried potatoes back into the saucepan.
Add the butter to the potatoes in the saucepan.
Unsalted butter · 60 gMash the potatoes and butter together until smooth and lump-free.
Pour the whole milk into the mashed potatoes.
Whole milk · 100 mlMash and beat again until the milk is fully incorporated and the mash is light and creamy.
Season the mash with salt.
Salt · 0.5 tspAdd the white pepper to the mash and stir to combine.
White pepper · 0.25 tspPeel the onions, cutting off the root and tip and discarding the papery skins.
White onion · 2 pieceSlice the halved onions thinly into half-moon strips.
Add the butter to a large frying pan set over medium heat.
Unsalted butter · 30 g
Let the butter melt completely, swirling the pan so it coats the base evenly.
Add the sliced onions to the melted butter and stir to coat.
Season the onions with salt.
Salt · 0.25 tspSauté the onions over medium-low heat, stirring occasionally, until deeply golden and caramelised, about 20–22 minutes.
Scatter the flour over the caramelised onions.
Plain flour · 1 tbspStir the flour into the onions until no dry flour remains and a sandy paste forms.
Cook the flour and onion mixture for a further minute, stirring constantly, to cook out the raw flour taste.
Pour the beef stock into the pan gradually, stirring as you go to work out any lumps.
Beef stock · 400 mlAdd the Worcestershire sauce to the gravy base.
Worcestershire sauce · 1 tspStir the gravy well to combine the Worcestershire sauce.
Add the Dijon mustard to the gravy.
Dijon mustard · 1 tspStir the mustard through the gravy until evenly combined.
Reduce the heat and simmer the gravy gently for about 9 minutes until it thickens to a glossy coating consistency.
Season the gravy with salt.
Salt · 0.25 tspAdd the black pepper to the gravy and stir through.
Ground black pepper · 0.25 tspAdd the vegetable oil to a frying pan set over medium-high heat.
Vegetable oil · 1 tbsp
Heat the oil until it shimmers and a sausage end sizzles at once when touched to the pan.
Add the pork sausages to the hot oil.
Pork sausages · 8 piecePan-fry the sausages over medium heat, turning regularly with tongs, until deeply browned all over and the centre of the thickest one reads 71 °C on a thermometer, about 17 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1.2 kg | | Peel the potatoes, removing all skin, and place them on the chopping board.⏱ 3 minResultPeeled Maris Piper potatoes |
| 2 | Peeled Maris Piper potatoesstep 1 | | Chop the peeled potatoes into even chunks roughly 3–4 cm across.⏱ 2 minResultChunked Maris Piper potatoesused in step 6 |
| 3 | 2 litre | | Pour enough cold water into the large saucepan to generously cover the potatoes.⏱ 1 minResultWater |
| 4 | 1 tsp | | Add the salt to the water and stir briefly.⏱ 30sResultSalted water |
| 5 | — | | Bring the salted water to a rolling boil over high heat.⏱ 8 minResultBoiling salted water |
| 6 | Chunked Maris Piper potatoesstep 2 | | Add the potato chunks to the boiling salted water.⏱ 30sResultChunked maris piper potatoes and boiling salted water |
| 7 | — | | Boil the potatoes until completely tender and a knife slides in without resistance, about 18–20 minutes.⏱ 19 minResultBoiled maris piper potatoes |
| 8 | Boiled maris piper potatoesstep 7 | | Drain the potatoes thoroughly into a colander set over the sink.⏱ 1 minResultDrained maris piper potatoes |
| 9 | — | | Leave the potatoes to steam-dry in the colander for 2 minutes so the excess moisture evaporates.⏱ 2 minResultSteam-dried potatoes |
| 10 | Steam-dried potatoesstep 9 | | Tip the steam-dried potatoes back into the saucepan.⏱ 30sResultSteam-dried potatoes |
| 11 | 60 g | | Add the butter to the potatoes in the saucepan.⏱ 30sResultSteam-dried potatoes and unsalted butter |
| 12 | — | | Mash the potatoes and butter together until smooth and lump-free.⏱ 2 minResultRoughly mashed potatoes |
| 13 | 100 ml | | Pour the whole milk into the mashed potatoes.⏱ 30sResultRoughly mashed potatoes and whole milk |
| 14 | — | | Mash and beat again until the milk is fully incorporated and the mash is light and creamy.⏱ 2 minResultCreamy mashed potatoes |
| 15 | 0.5 tsp | | Season the mash with salt.⏱ 15sResultSalted creamy mashed potatoes |
| 16 | 0.25 tsp | | Add the white pepper to the mash and stir to combine.⏱ 15sResultSeasoned creamy mashed potatoesused in step 40 |
| 17 | 2 piece | | Peel the onions, cutting off the root and tip and discarding the papery skins.⏱ 1 minResultPeeled onion |
| 18 | Peeled onionstep 17 | | Halve the peeled onions from root to tip.⏱ 1 minResultHalved onions |
| 19 | Halved onionsstep 18 | | Slice the halved onions thinly into half-moon strips.⏱ 2 minResultSliced onionsused in step 22 |
| 20 | 30 g | | Add the butter to a large frying pan set over medium heat.⏱ 10sResultUnsalted butter |
| 21 | — | | Let the butter melt completely, swirling the pan so it coats the base evenly.⏱ 2 minResultMelted butter |
| 22 | Sliced onionsstep 19 | | Add the sliced onions to the melted butter and stir to coat.⏱ 30sResultMelted butter and sliced onions |
| 23 | 0.25 tsp | | Season the onions with salt.⏱ 15sResultSeasoned buttered onions |
| 24 | — | | Sauté the onions over medium-low heat, stirring occasionally, until deeply golden and caramelised, about 20–22 minutes.⏱ 22 minResultCaramelised onions |
| 25 | 1 tbsp | | Scatter the flour over the caramelised onions.⏱ 15sResultCaramelised onions and plain flour |
| 26 | — | | Stir the flour into the onions until no dry flour remains and a sandy paste forms.⏱ 1 minResultFlour-coated caramelised onions |
| 27 | — | | Cook the flour and onion mixture for a further minute, stirring constantly, to cook out the raw flour taste.⏱ 1 minResultToasted flour and onion base |
| 28 | 400 ml | | Pour the beef stock into the pan gradually, stirring as you go to work out any lumps.⏱ 2 minResultBeef gravy base |
| 29 | 1 tsp | | Add the Worcestershire sauce to the gravy base.⏱ 15sResultBeef gravy base and worcestershire sauce |
| 30 | — | | Stir the gravy well to combine the Worcestershire sauce.⏱ 30sResultBeef gravy |
| 31 | 1 tsp | | Add the Dijon mustard to the gravy.⏱ 15sResultBeef gravy and dijon mustard |
| 32 | — | | Stir the mustard through the gravy until evenly combined.⏱ 30sResultMustard gravy |
| 33 | — | | Reduce the heat and simmer the gravy gently for about 9 minutes until it thickens to a glossy coating consistency.⏱ 9 minResultSimmered onion gravy |
| 34 | 0.25 tsp | | Season the gravy with salt.⏱ 15sResultSalted simmered onion gravy |
| 35 | 0.25 tsp | | Add the black pepper to the gravy and stir through.⏱ 15sResultSeasoned onion gravyused in step 40 |
| 36 | 1 tbsp | | Add the vegetable oil to a frying pan set over medium-high heat.⏱ 10sResultVegetable oil |
| 37 | — | | Heat the oil until it shimmers and a sausage end sizzles at once when touched to the pan.⏱ 2 minResultHot oil |
| 38 | 8 piece | | Add the pork sausages to the hot oil.⏱ 30sResultHot oil and pork sausages |
| 39 | — | | Pan-fry the sausages over medium heat, turning regularly with tongs, until deeply browned all over and the centre of the thickest one reads 71 °C on a thermometer, about 17 minutes.⏱ 17 minResultPan-fried pork sausages |
| Total Time | 1 hr 9 min | ||
| Nutrient | per serving |
|---|---|
| 482kcal | |
| 10g | |
| 23g | |
| 13g | |
| 62g | |
| 7g | |
| 6g | |
| 923mg |
Pork sausages served with creamy mashed potatoes and Dijon mustard gravy thickened with flour.
What you’ll doYou will boil and mash potatoes with butter and milk, then soften sliced onions in butter for the gravy. The sausages are fried until browned and cooked through, the gravy is thickened with flour and finished with mustard, and everything is plated together.
