Teaching people new skills is something which makes us pretty happy and this red onion gravy is no exception. Once you've mastered it (which should take about 4 minutes), you'll never go back to the bought stuff again! Our top tip is to use the water the potatoes are boiled in - it helps make great thick gravy.
Honey Mustard Sausages(ContainsMustard, Sulphites, Gluten, Milk)
White Flesh Sweet Potato
Beef Stock Powder
Tenderstem Broccoli ®
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Put the sausages on a lightly oiled baking tray. Roast on the top shelf of your oven, 25 mins. Turn halfway through cooking. Important: The sausages are cooked when they are no longer pink in the middle.
Peel and chop the sweet potato and white potato into roughly 3cm chunks. Add the potatoes to the pan of boiling water and cook, 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Once the potatoes are ready, reserve some potato water (see ingredients for amount)in a measuring jug, then drain the potatoes in a colander. Meanwhile, halve, peel and thinly slice the red onion.
Heat a splash of oil in a frying pan on medium heat. Add the onion and cook, stirring, until soft, 8-10 mins. Add the balsamic vinegar and cook for 2 mins more. Return the cooked potato to the now empty saucepan, add a knob of butter (if you have some) and mash. Season to taste with salt and pepper. Pop a lid on and keep to one side.
Add the reserved potato water (see ingredients for amount) to the red onion in the frying pan along with the beef stock pot. Tip: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick. If you are feeling decadent, add a knob of butter (if you have some).
Meanwhile, when your sausages have 10 mins left in the oven, add the broccoli to the baking tray. Drizzle over some oil and add a pinch of salt and pepper. Roast for the remaining time, until tender and slightly crispy, 10-12 mins.
Serve the honey mustard sausages on top of a large helping of mash, with some red onion gravy spooned over and the broccoli on the side. Enjoy!