Pork and Leek Sausages and Mash with Red Onion Gravy Recipe

Sausages and mash is a very common dinner in the United Kingdom. The problem is that, unfortunately, the quality of the sausages more often than not leaves a lot to be desired. Usually, they are made with bits of the animal carcass which people would never otherwise eat, as well as a whole host of artificial chemicals and preservatives.

The sausages which I am using in the preparation of this recipe are of very high quality and high meat content, made with free range, organic pork and leeks and, although more expensive than the supermarket budget sausages described above, were priced at a level which should be well within the budget of the vast majority of people.

Ingredients (Serves Two)

6 free range, organic pork and leek sausages
1lb of potatoes
1 large red onion
1oz unsalted butter
1/4 pint of fresh chicken stock

Method

Add a little sunflower or vegetable oil to a non-stick frying-pan and put on as low a heat as possible. Add the sausages and cook for one hour, turning frequently. Note that sausages should never be pricked prior to cooking them as this allows all the juices and thus the flavour to escape. Cook them extremely slowly in this fashion and they will not burst.

When the sausages have been on for about half an hour, put your peeled and chopped potatoes in to a large pan of salted, boiling water and simmer for the remainder of the sausages' cooking time.

Next, peel your onion and slice it across ways to a thickness of about 1/8", so that each slice can then be separated carefully in to rings. Gently melt the butter in a non-stick pot or pan and add the onion rings. Heat on a medium heat for about five minutes, stirring regularly, until the onions begin to sweat and take on a transluscent quality. Turn down the heat and simmer gently for about fifteen minutes, stirring frequently. Then add the chicken stock and simmer for a further five to ten minutes.

It then remains only to drain and mash the potatoes with a little butter and plate up your delicious, healthy option bangers and mash.

If you are for any reason having trouble getting the quality of sausages you desire, why not make your own? You may be very surprised as to how easy it can be!