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Bookmark Recipe

Sausages with Caramelised Onions and Whole-grain Mustard Mash

Use your favourite flavoured sausages. When the sun shines you can cook them on the barbecue.

4 people
Nutrition per serving
  • kcal
    539kcal
  • protein
    20g
  • iron
    2.13mg
  • carbs
    48g

Ingredients

    • 8 breakfast sausages or four jumbos
    • A little salt and freshly-ground black pepper
    • 1 kg potatoes, freshly cooked
    • 150ml milk, approx.
    • A knob of butter
    • 2 tablesp. whole-grain mustard


    Caramelised Onions

    • 4 red onions, peeled and sliced into 1cm rings
    • A little oil and a knob of butter
    • 1 teasp. brown sugar
    • 1 tablesp. wine vinegar

Main

    • 8 breakfast sausages or four jumbos
    • A little salt and freshly-ground black pepper
    • 1 kg potatoes, freshly cooked
    • 150ml milk, approx.
    • A knob of butter
    • 2 tablesp. whole-grain mustard


    Caramelised Onions

    • 4 red onions, peeled and sliced into 1cm rings
    • A little oil and a knob of butter
    • 1 teasp. brown sugar
    • 1 tablesp. wine vinegar

Method

Copy Text

Grill the sausages until cooked through and golden.  While the sausages are cooking start on the onions. 

Heat a little oil and butter in a heavy based saucepan and sauté the onions over a medium heat, until softened.  This will take about 20 minutes. 

Add the sugar and wine vinegar and continue to cook for another 2-3 minutes.  Season to taste with a little salt.

Heat the milk with the butter. Mash the potatoes while they are still warm. 

Add the milk, butter, mustard and a little salt and pepper and mix well.  Serve with the sausages and caramelised onions.

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Method

Copy Text

Grill the sausages until cooked through and golden.  While the sausages are cooking start on the onions. 

Heat a little oil and butter in a heavy based saucepan and sauté the onions over a medium heat, until softened.  This will take about 20 minutes. 

Add the sugar and wine vinegar and continue to cook for another 2-3 minutes.  Season to taste with a little salt.

Heat the milk with the butter. Mash the potatoes while they are still warm. 

Add the milk, butter, mustard and a little salt and pepper and mix well.  Serve with the sausages and caramelised onions.