Simple and great pub grub (although I do tend to use a lot of saucepans and frying pans…)
Ingredients (for two)
- 4 sausages – I like quite plain (ie less herby) sausages and favour English Cumberland sausages which I can easily get in my supermarket in normal sized sausage shapes (not the traditional long sausage in a coil)
- 2 large waxy potatoes, peeled
- 1 red onion, finely sliced
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- Start with the potatoes – put them in a pot filled with cold water and bring to boil (don’t add them to hot water or they will go mushy and cook unevenly). Cook for 10-15 minutes until soft.
- While the potatoes are cooking, gently sweat the onions in some butter and oil until soft and translucent.
- Fry the sausages in another frying pan in about 1cm of water, turning as they brown. The water helps to cook the sausages more evenly and will evaporate by the time you want the sausages to caramelise.
- Once the potatoes are cooked, strain and either mash them or for a super smooth mash, put them through a potato ricer, and add salt and butter to taste. You can also add a splash of milk to make it even more creamy. Cover and put aside to keep warm.
- Once the onions are soft, turn the heat up to high and add the red wine and balsamic vinegar. Bring to boil for about 2-3 minutes so the alcohol evaporates. Add more or less wine or balsamic to taste.
- Plate up. I like to put a generous amount of mash on the plate first, place the sausage on top, and then ladle the gravy over both.
- Of course you can serve them with any vegetables you want eg portabello mushrooms or broccoli for something green.