Toulouse Sausages with Red Onion Gravy and Creamy Apple and

• porsi: 4 Servings
• waktu aktif: 0 hr 0 min

Bahan-bahan

900g (21b) potatoes, cut into

chunks

• 1 tbsp sunflower oil

• 8 large Toulouse pork sausages

• 75g (3oz) butter

• 1 eating apple, peeled, cored

and diced

• 100ml (31/2floz) milk

For the Red Onion Gravy:

• 25g (1oz) butter

• 450g (1 lb) red onions, halved

and thinly sliced

• 1/2 tsp sugar

• 150ml {Va pint) red wine

• 1 tbsp plain flour

• 300ml (1/2 pint) beef stock (see

Essentials on back)

• Maldon sea salt and freshly

ground black pepper

• fresh thyme leaves, to garnish

• Dijon mustard, to serve

Petunjuk

To make the gravy, melt the butter in a

large frying pan and add the onions and

sugar, then cook over a medium heat for

20-30 minutes until caramelised, stirring

occasionally. Pour in the wine and allow to

reduce down, then simmer for about 4-5

minutes until all the liquid has gone. Add

in the flour and cook for 1 minute, stirring.

Gradually stir in the stock, then season to

taste and simmer gently for 4-5 minutes

until you have achieved a thick, rich gravy.

Keep warm.

Meanwhile, make the creamy apple and

potato mash. Place the potatoes in a pan

of boiling salted water and simmer for

15-20 minutes or until tender. After about

10 minutes, heat the oil in a frying pan.

Cook the sausages for about 10 minutes

until golden brown, turning regularly. Place

25g (1 oz) of the butter in a small pan with

the apple and cook gently for 4-5 minutes

until the apple is completely soft, stirring

occasionally, and then mash down with a fork.

Drain the potatoes and mash until smooth.

Heat the milk and remaining butter in a small

pan. Beat the apple mixture into the mashed

potatoes with the hot milk mixture. Season

to taste. Divide the creamy apple and potato

mash among warmed plates and arrange the

sausages alongside. Spoon over the onion

gravy. Garnish with the thyme leaves and add

a good dollop of Dijon mustard to each plate

to serve.