Sausage and Mash with Onion Gravy by Lagomchef

Ingredients

• 2 large potatoes, scrubbed
• 2 sausages
• 1 yellow onion, thinly sliced
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 sprig fresh rosemary, chopped
• 250 ml (1 cup) beef stock (prepared from cube)
• 1 tbsp cornflour mixed with 2 tbsp water (slurry)
• 30 g (2 tbsp) butter
• 1/2 tsp salt (adjust to taste)

Instructions

1. Prick the potatoes and bake in an oven at 200°C (400°F) for 40-45 minutes until tender.
2. While potatoes bake, heat a pan over medium heat and add the sugar, allowing it to melt into a light caramel.
3. Add the sliced onions to the pan and fry for 5-7 minutes until softened but still retaining a slight bite.
4. Stir in the garlic and rosemary, cooking for 1 minute until fragrant.
5. Pour in the beef stock and bring to a simmer, reducing the liquid by about one-third over 5-8 minutes.
6. Stir in the cornflour slurry and simmer for 2 minutes until the gravy thickens to your desired consistency.
7. Pan-fry or grill the sausages in a separate skillet over medium heat for 10-12 minutes until browned and cooked through.
8. Slice the baked potatoes open, scoop out the flesh into a bowl, and mash with butter and salt until smooth.
9. Serve the sausages atop the mash and pour the onion gravy generously over the top.