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Instructions
- Preheat your oven to 400°F (200°C). Place the sausages on a baking tray and cook for 25-30 minutes or until browned and cooked through, turning halfway.
- While the sausages are cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper to taste. Keep warm.
- In a large pan, heat a little oil over medium heat, then add the sliced onions. Cook for about 10-15 minutes until caramelized and softened.
- Add the beef or vegetable stock to the caramelized onions, bringing it to a simmer. If desired, mix cornstarch with a few tablespoons of cold water and stir into the gravy to thicken. Cook for an additional few minutes.
- In the final few minutes of cooking, prepare the garden peas. Boil them in salted water for 3-5 minutes or until tender. Drain.
- Serve the sausages alongside the creamy mashed potatoes, topped with caramelized onions and gravy, with garden peas on the side.
Chef’s Tips
- For extra flavor, try adding a splash of Worcestershire sauce to the gravy.
- Experiment with different types of sausages, such as chicken or herb-infused varieties, for unique flavor profiles.
- Ensure the potatoes are well-drained before mashing to achieve the creamiest texture.
Nutrition (per serving)
Approximate calories: 650, protein: 25g, carbs: 85g, fat: 25g
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