OUTDOOR AND ACTIVE
SAUSAGE, MASH & ONION GRAVY
For the pork & apple sausage
450g fatty minced pork
100g grated carrot
50g breadcrumbs
1 free-range egg, beaten
1 garlic clove, crushed
5g dried thyme
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
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Mix all the ingredients together
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Form into sausage patties
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Fry in a small amount of oil
Mash Potatoes
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Add the potatoes. onions and garlic to a large pot
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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
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once soft beat in the remaining ingredients and adjust seasoning
Onion Gravy
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Place the onions, carrots, garlic and ground beef into the pan with a little water and 10g butter, fry until brown
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Add the remaining butter and tomato puree, when melted add the flour and form a paste
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Gradually add the liquid, stirring all the time and finally add the herbs
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Leave to simmer gently for 20 minutes