Pork sausages, creamy mash, onion and mustard Gravy
Gareth Mullins
Gareth Mullins
Recipe - Dungarvan - Garvey's
Pork sausages, creamy mash, onion and mustard Gravy
Prep Time15 Minutes
Servings4
Cook Time34 Minutes
Ingredients
8 Signature Tastes pork sausages
600g potatoes
100g butter
150mls cream
Salt
Pepper
3 red onions sliced finely
4 shallots sliced finely
1 bottle lager (330ml)
250mls chicken stock
2 table spoons picked thyme
2 table spoons whole grain mustard
50g Signature Tastes onion jam
Directions
Ingredients
- 8 Signature Tastes pork sausages
Champ Mash:
- 600g potatoes
- 100g butter
- 150ml cream, salt and pepper
Onion Gravy:
- 3 red onions, finely sliced
- 4 shallots, finely sliced
- 1 bottle lager (330ml)
- 250ml chicken stock
- 2 tbsp picked thyme
- 2 tbsp wholegrain mustard
- 50g Signature Tastes onion jam
Method
- To make the mashed potatoes, boil the potatoes until cooked. Drain and return to the pot over heat for 2 minutes to evaporate excess water.
- Mash until smooth and lump free. Add cream, butter, salt and pepper, and fold through until creamy.
- Heat a heavy based frying pan over high heat with vegetable oil. Add sausages and pan fry for 2–3 minutes until golden on one side.
- Transfer sausages to a roasting tray and finish cooking in a preheated oven at 180°C for 5–6 minutes or until cooked through.
- For the onion gravy, sauté onions and shallots in the same pan over medium heat for 15 minutes until soft but not coloured.
- Add thyme and the 330ml of lager, increase heat and reduce by half. Stir in chicken stock, mustard, and onion jam. Bring to a boil for 1 minute and season with salt and pepper.
- To serve, place a generous dollop of champ mash in the centre of a warmed bowl, top with sausages, and smother with onion gravy.
Top Tip
For extra flavour, use high quality sausages and let the onion gravy simmer slowly to deepen its richness.
15 minutes
Prep Time
34 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Irish Pork Traditional Sausages (380 g)
2 for €4
€2.49€6.55/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Double Cream (250 ml)
€1.59€6.36/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Red Onions (750 g)
€0.99€1.32/kg
SuperValu Signature Tastes Mixed Onions. Shallots & Garlic (500 g)
€1.99€3.98/kg
Age restricted item
Tyskie Gronie 20 Pack Loose (500 ml)€2.35€4.70/l
Knorr Chicken Stock 4 Pots (112 g)
€2.79€24.91/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Signature Tastes Wholegrain Mustard with Honey (200 g)
€1.99€9.95/kg
SuperValu Signature Tastes Caramelised Red Onion Relish (300 g)
€1.99€6.63/kg
Recipe
Ingredients
- 8 Signature Tastes pork sausages
Champ Mash:
- 600g potatoes
- 100g butter
- 150ml cream, salt and pepper
Onion Gravy:
- 3 red onions, finely sliced
- 4 shallots, finely sliced
- 1 bottle lager (330ml)
- 250ml chicken stock
- 2 tbsp picked thyme
- 2 tbsp wholegrain mustard
- 50g Signature Tastes onion jam
Method
- To make the mashed potatoes, boil the potatoes until cooked. Drain and return to the pot over heat for 2 minutes to evaporate excess water.
- Mash until smooth and lump free. Add cream, butter, salt and pepper, and fold through until creamy.
- Heat a heavy based frying pan over high heat with vegetable oil. Add sausages and pan fry for 2–3 minutes until golden on one side.
- Transfer sausages to a roasting tray and finish cooking in a preheated oven at 180°C for 5–6 minutes or until cooked through.
- For the onion gravy, sauté onions and shallots in the same pan over medium heat for 15 minutes until soft but not coloured.
- Add thyme and the 330ml of lager, increase heat and reduce by half. Stir in chicken stock, mustard, and onion jam. Bring to a boil for 1 minute and season with salt and pepper.
- To serve, place a generous dollop of champ mash in the centre of a warmed bowl, top with sausages, and smother with onion gravy.
Top Tip
For extra flavour, use high quality sausages and let the onion gravy simmer slowly to deepen its richness.