What she’d tell you
The gravy is the dish. Anyone can cook a sausage: the twenty minutes you give those onions is what people remember, and it is twenty minutes of doing nothing.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Slice the onions thinly and put them in a pan with the oil and 20 g of the butter over low heat with a pinch of salt.
Leave them 20 minutes, stirring occasionally, until they are soft, sweet and properly brown.
Meanwhile boil the potatoes 20 minutes until tender, and brown the sausages in a separate pan over medium heat, turning, about 15 minutes.
Stir the flour into the onions, cook a minute, then add the broth slowly, along with the mustard and Worcestershire. Simmer until it thickens.
Drain the potatoes, let them steam dry a moment, then mash with the rest of the butter and the milk. Season well.
Serve the sausages on the mash with the onion gravy over everything.
If you haven’t got it
Sausages
vegetarian sausages, and use vegetable broth for the gravy
Beef Stock
chicken or vegetable broth with an extra teaspoon of Worcestershire
Keeping it
Three days in the fridge, kept separately if you can.
Mash with a splash of milk over low heat; sausages and gravy in a pan.
