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 a great thick gravy
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Powder(ContainsCelery)
Honey Mustard Sausages(ContainsMustard, Sulphites)
Red Wine Stock Paste(ContainsSulphites)
Water for Gravy
Preheat your oven to 200°C. Pop a large saucepan of water onto boil with 0.5 tsp of salt. Peel the potatoes and chop into ½cm thick discs. Add to the boiling water and simmer until the potatoes are just about cooked through, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans. When the potatoes are cooked, carefully drain into a colander and allow to steam for a couple of minutes. Keep the pan for later.
Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Heat a splash of oil in a frying pan over a medium-high heat. Add the shallot and cook until softened, 2-3 mins. Add the garlic and cook for a minute. Pour in the water (see ingredients for amount), vegetable stock powder and creme fraiche. Bring to the boil pour onto the potatoes in the dish. Arrange the remaining potatoes on top. Cook on the top shelf of your oven until golden and soft, 25-30 mins.
Pop the sausages onto a baking tray and drizzle with oil. Bake on the middle shelf sausages are cooked through and golden, 20-25 mins. Turn the sausages halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle. Fill the pan you used for your potatoes with water and put back on to a boil.
Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a saucepan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook until evaporated and sticky, 1-2 mins. Add the water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. Bring to the boil, stir to dissolve the stock pot then lower the heat and simmer until your gravy has reduced and thickened, 6-8 mins. Add a splash of water if it gets too thick. Add a knob of butter (if you have some).
About 5 minutes before the sausages and gratin are ready add the green beans ot the boiling water and cook until just tender, 3-4 mins. Drain in a colander.
Divide the sausages, gratin and beans between plates and serve with the red onion gravy drizzled over. Enjoy!