Sausage röstis with caramelised onion gravy

Name: Sausage röstis with caramelised onion gravy
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: sunflower oil; 8 (apple sausages sage and mustard flavours all work well); 3 potatoes large; 3 sprigs thyme leaves stripped; 2 tbsp grainy mustard; 2 tsp English mustard powder; 1 egg beaten; 2 onions thinly sliced; 25g butter; 1 tbsp brown sugar any kind; 2 tbsp plain flour; 500ml chicken or vegetable stock; 1 tbsp Worcestershire sauce

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 1 hr

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A great sausage recipe: beautifully roasted bangers nestled in a potato roti, with delicious onion gravy to pour over. Comfort food at its best. Friends and family will thank you for sharing this.

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Ingredients

Nutrition

sunflower oil
8 (apple sausages

sage and mustard flavours all work well)
3 potatoes

large
3 sprigs thyme

leaves stripped
2 tbsp grainy mustard
2 tsp English mustard powder
1 egg

beaten

GRAVY

2 onions

thinly sliced
25g butter
1 tbsp brown sugar

any kind
2 tbsp plain flour
500ml chicken or vegetable stock
1 tbsp Worcestershire sauce

Nutrition: per serving

kcal752
fat40.2g
carbs68.6g
fibre7g
protein25.4g
salt4.6g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Brush 1 tbsp oil over a shallow roasting tin, about a4-sized, or a round ovenproof pan, about 20-22cm across.
step 2

Brown the sausages in 1 tsp oil for 5 minutes or until golden. Grate the potatoes (no need to peel them), put into a clean tea towel and squeeze out as much water as you can. Tip into a bowl and mix in the thyme, half the grainy mustard, all the mustard powder, the egg and ½ tsp salt plus some black pepper. Tip into the roasting tin and add the sausages. Brush a little oil over the potato and bake for 45-50 minutes until the sausages and potato are crisp, golden and cooked through.
step 3

While the sausage röstis are baking, make the gravy. Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise – about 20-30 minutes. stir in the sugar, and brown over a higher heat for a couple of minutes, then stir in the flour, mixing until it has blended in. Gradually stir in the stock, followed by the remaining 1 tbsp grainy mustard and worcestershire sauce. Bring to a simmer and bubble, then reduce until it has a good consistency. Season to taste. Scoop the sausage röstis straight from the tin and serve with green veg and plenty of gravy.

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