Easiest Way to Prepare Appetizing Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF. Sticky Sausages with Cream & Mustard Mash. The way to my husband's heart is surely through a big plate of "Bangers and Mash." He is a true meat and potatoes kind of a guy, and this kind of meal is surely one of his favourite ways to have both of his. Taste the potato and add more mustard if liked.

Before you get cooking, I'd say that you can make the mustard mash here to serve with sausages as strong or as light as you want, and instead of potato, you could serve it with roasted celeriac, or even make a carrot puree. The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. You can have Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF using 13 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF

1. Prepare 1 of good splash of olive oil.
2. It's 1 knob of dairy-free spread / butter.
3. Prepare 3 of unpeeled garlic cloves.
4. Prepare 1 tbsp of picked thyme leaves.
5. Prepare 3 of onions, finely sliced.
6. Prepare to taste of salt & pepper.
7. You need 1 kg of / 2 lbs starchy potatoes, peeled and halved.
8. You need 8 of good quality gluten-free pork sausages.
9. You need 1 tbsp of gluten-free / plain flour.
10. Prepare 500 ml of ham stock (Knorr brand is free-from).
11. It's 100 ml of light coconut milk or alternative.
12. Prepare 50 ml of coconut cream or alternative.
13. You need 1 tsp of wholegrain mustard or to taste.

This is designed to be a low cost recipe. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. This main course dish combines healthier chicken sausage with cabbage and fluffy mashed potatoes that get a flavor boost from whole grain mustard.

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF instructions

1. Preheat oven to gas 6 / 200C / 400°F.
2. Put a good splash of oil and a knob of butter into a saucepan and heat on medium. Squash the garlic and when the butter melts add it to the pan with the thyme leaves.
3. When the pan starts to sizzle add all of the onions with a pinch of salt and stir around to coat in the flavoured oil.
4. Turn heat to low and put a lid on the pan. Leave them to cook for 15 minutes, stir occasionally.
5. Meanwhile, put the potatoes in a large pan of salted cold water and let come to the boil, then turn down to a gentle simmer.
6. Also put a small roasting tin on the stove top..
7. Add a splash of oil then put the sausages in. Brown them on all sides.
8. Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top.
9. Put in the oven for 25 minutes and when your potatoes are done, start the mash.
10. Drain the potatoes and add into the pan the other knob of butter, milk, cream, mustard and season to taste. You may like more mustard. I make this quite mild so the kids won't say it's yucky lol.
11. When the sausages and onions are done remove the sausages from the roasting tin but keep them warm in a low oven while you make the gravy.
12. Put the roasting tin with the onions in back on the stove top. Pour off any excess fat. Add the flour to the onions and stir in.
13. Add the stock then over a high heat let the gravy thicken. Scrape the good sticky bits from the bottom of the tin in, these hold all the flavour. Reduce down until you have a nice thick gravy.
14. Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg.

Reviews for: Photos of Cabbage, Sausage and Mustard Mashed. Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy. Cut sausages in diagonal pieces and add to heated oil. Cook until heated through and then remove to a plate.

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