4 medium baking potatoes (approx 320g each), peeled and diced
1 medium red onion (approx 185g), finely sliced
2 medium carrots (approx 125g each), peeled and cut into 4-5 cm batons
8 pork sausages
60ml of milk
200g peas
1 tbsp margarine/butter
2 tsp English mustard
200ml gravy, made up from gravy granules
1 tbsp vegetable oil
METHOD:
In a pan cook sausages turning occasionally, for 10-12 minutes, or until cooked through.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
While the potatoes and sausages are cooking, make the gravy. Heat the oil in a saucepan
and fry the onion for 3-4 minutes, or until soft. Pour in the gravy and simmer until it thickens. Remember to keep an eye on the sausages.
Next, cook the peas and carrots in lightly salted boiling water for 3-4 minutes to be ready at the same time as the sausages.
Drain the potato and mash with the butter/margarine, mustard and milk until creamy. Season to taste with salt and pepper.
Spoon the mash onto a plate, add the sausages, peas and carrots and pour on the red onion gravy.
