8 pork sausages
700g floury potatoes, cut into chunks
1 onion, thinly sliced
2 tsp plain flour
250ml beef stock
2 apples, peeled and chopped into small chunks
3 tbsp milk
Cook the potatoes in boiling salted water for 15 minutes until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm.
Add a knob of the butter and the onion to the pan, then cook for 15-20 minutes until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 minutes, then pour into a jug and keep warm.
Cook the apples in half the remaining butter for 5-10 minutes until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.
Source: BBC Good Food Magazine
Our House traditional sausage, lovingly handmade by our butchers with a minimum of 95% meat to Richard's secret recipe.
We make them from belly...