Well, I must say, this is a brilliant dish that looks funky & presentable, & yet tasty. According to the recipe, it would take about 15 mins to make, 35 mins to cook. However, It took us more than an hour to prepare & cook all together.
Adapted from Jamie's recipe
2 cloves of garlic, peeled and finely sliced
1 tsp of dried sage & rosemary
0.5 potatoes, peeled
¼ cups (roughly 30-50ml) milk
70g butter, plus a knob for the gravy
freshly ground black pepper& salt
3 medium red onions, peeled and finely sliced
5 tbsp balsamic vinegar
3/4 beef stock cube
- Preheat your oven to 200°C/180°C fan-forced. If you’re using normal sausages, place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with garlic, rosemary & sage. Cook in the preheated oven for 20 mins, or until crisp and golden.
- While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked. Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, 70g of the butter and the horseradish (use more if needed). Season well to taste, then put the lid on the pan and keep warm at the back of the stove.
- Making the onion gravy: fry the onions – really slowly in a little oil, covered, for about 20 mins until soft. Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. Turn down the heat, add the rest of the butter, crumble in your stock cubes and some water and stir well. Let this simmer until you have a nice gravy consistency.
- To serve, dollop some oozy potatoes on the plate, put the sausages on top and spoon over the onion gravy.
- Serve with salad. Yummy.