1 kg (2.2 lb) Maris Piper potatoes, peeled and cut into quarters
1 tsp vegetable oil
500 g frozen thin pork sausages
1 onion, peeled and finely sliced
1 tbsp brown sugar
3 tbsp gravy granules
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) milk, warmed
salt and freshly ground black pepper
200 g frozen peas
1 tsp vegetable oil
500 g frozen thin pork sausages
1 onion, peeled and finely sliced
1 tbsp brown sugar
3 tbsp gravy granules
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) milk, warmed
salt and freshly ground black pepper
200 g frozen peas
method
1. Place the potatoes in a saucepan of boiling water, cook for 15-20 minutes or until tender.
2. In the meantime, heat the oil in a frying pan and cook the sausages for 15 minutes, turning frequently. Remove and put to one side.
3. Add the onion and cook until softened, sprinkle over the sugar and cook for a further 2-3 minutes. Add the gravy granules and 600 ml boiling water and cook until thickened and glossy.
4. Mash the potatoes with the butter and milk, season to taste.
5. Cook the peas as per pack instructions.
6. Serve the sausages on individual plates with the mashed potato and peas.
2. In the meantime, heat the oil in a frying pan and cook the sausages for 15 minutes, turning frequently. Remove and put to one side.
3. Add the onion and cook until softened, sprinkle over the sugar and cook for a further 2-3 minutes. Add the gravy granules and 600 ml boiling water and cook until thickened and glossy.
4. Mash the potatoes with the butter and milk, season to taste.
5. Cook the peas as per pack instructions.
6. Serve the sausages on individual plates with the mashed potato and peas.
serving amount
serves: 4
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