Sausage and Mash with Onion Gravy by Lagomchef

Ingredients

• 2 large potatoes, scrubbed
• 3 sausages
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1 clove garlic, minced
• 1 sprig fresh rosemary
• 100 ml red wine
• 200 ml beef stock
• 1 tsp cornflour (mixed with 1 tbsp water)
• 2 tbsp butter
• 100 g cabbage, shredded

Instructions

1. Prick the potatoes and bake at 200°C (400°F) for 45 minutes until tender.
2. In a small pan, sprinkle sugar over medium heat until it begins to caramelize, then add sliced onions and cook for 8-10 minutes until softened.
3. Add garlic and rosemary to the onions and cook for 1 minute until fragrant.
4. Pour in the wine and reduce by half, then add the beef stock and simmer for 5-7 minutes.
5. Stir in the cornflour slurry and cook for 1-2 minutes until the gravy thickens.
6. While the gravy simmers, pan-fry the sausages over medium-high heat for 8-10 minutes until browned and cooked through.
7. Blanch the cabbage in boiling water for 2 minutes, then drain and refresh in cold water.
8. Scoop the baked potato flesh into a bowl, mash with 1 tablespoon of butter, and serve with sausages, cabbage, and the prepared gravy.