Trevor's Kitchen - The    Art and Soul of Cooking

SAUSAGE, MASH & ONION GRAVY

For the pork & apple sausage

450g fatty minced pork

100g grated carrot

50g breadcrumbs

1 free-range egg, beaten

garlic clove, crushed

5g dried thyme

5g dried marjoram

5g fresh sage

5g nutmeg

3 tbsp olive or sunflower oil

salt and lots of freshly ground black pepper

For the mash

1kg Maris Piper potato , cut into large chunks

300g red onion, cut into large chunks

30g garlic, rough chopped

100g butter

4 tbsp low-fat crème fraîche

50g strong cheddar , grated

2 tbsp wholegrain mustard

20g chopped chives

For the onion gravy

100g rough chopped onion

100g rough chopped carrot

100g ground beef

25g chopped garlic

100g butter

100g flour

600ml water

400ml beer

25g tomato puree

5g thyme

salt and black pepper

Method

Pork & Appl Sausages

  • Mix all the ingredients together

  • Form into sausage patties

  • Fry in a small amount of oil

Mash Potatoes

  • Add the potatoes. onions and garlic to a large pot

  • 1/3 cover the mix with water, place on a lid and boil until the potatoes become soft and all the water has evaporated (this gives the unique flavor

  • once soft beat in the remaining ingredients and adjust seasoning

Onion Gravy

  • Place the onions, carrots, garlic and ground beef into the pan with a little water and 10g butter, fry until brown

  • Add the remaining butter and tomato puree, when melted add the flour and form a paste

  • Gradually add the liquid, stirring all the time and finally add the herbs

  • Leave to simmer gently for 20 minutes