Now this is a recipe I’m proud of. I can’t remember when I invented this, but I have experimented a lot with this to make it how it is now. The gravy is lovely and rich and has a sweet tang from the red onions. I managed to make this for 12 people in one go on my tiny uni hob, so it’s pretty easy in some ways, but very tasty!
3 red onions
2 Spanish white onions
2 cloves garlic
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 ltr good quality beef stock
250ml red wine.
10 large potatoes
50 gms butter
1 tsp nutmeg
1. Seal the sausages in a wok, and set to one side.
2. Slice the onions into this slices and fry quickly in the wok, along with the garlic, careful not to colour
3. Add wine and reduce until there isn’t much liquid but the onions are all red.
4. Add beef stock, thyme, rosemary and bay leaves.
5. Add sausages, season and leave to simmer for 30 minutes.
6. Boil potatoes until they are soft enough to mash.
7. Mash potatoes and add butter.
8. Heat milk and nutmeg up, add gradually to potatoes until they are light and fluffy.
9. Season potato, check seasoning on gravy and serve.