Sausage and mash with onion gravy

• Pork sausages455 g
• White potatoes1 kg
• Brown onions300 g
• Frozen peas200 g
• Butter30 g
• Semi-skimmed milk100 ml
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Grill or oven-cook the sausages at 200°C (180°C fan) for 20 minutes, turning often, until browned all over and cooked through.455 g pork sausages
2. Peel the potatoes and cut into chunks. Boil in salted water for 15 minutes until soft, drain, then mash with the butter and milk.1 kg white potatoes30 g butter100 ml semi-skimmed milk
3. Slice the onions. Fry them slowly in a little oil over a medium-low heat for 15 minutes until soft and golden. Crumble in the stock cube, add 300 ml of boiling water and simmer for 5 minutes until thickened into a gravy.300 g brown onions1 cube
4. Boil the peas for 3 minutes and drain. Serve the sausages on the mash with the peas and onion gravy.200 g frozen peas

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