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Sausage and mash with Guinness and onion gravy

Although this is already a speedy dish, you can get it on the table in super-quick time by using frozen mash. The deliciously rich gravy is also great with a steak or roast beef

16 JUNE 2011
Bangers and mash Enlarge
Ingredients (Serves 4)
  • 2 red onions, peeled and sliced
  • 12 good-quality sausages
  • 1 tbsp rapeseed oil
  • 1 tbsp plain flour
  • 200ml/7fl oz red wine
  • 1 very low-salt beef stock cube
  • 4 tbsp HP Guinness Sauce
  • Salt and freshly ground black pepper
  • 20 Aunt Bessie’s Homestyle frozen mashed potato discs (If serving your own mashed potato, make in advance and keep warm while you prepare the rest of the meal.)

Method

Preheat the grill. Place the onions in a non-stick frying pan with 150ml/¼ pint water. Bring to a simmer, cover and cook for 10 minutes over a low heat.

Meanwhile, cook the sausages under the grill, turning frequently, for 10-15 minutes until cooked. Remove and keep warm. Add the oil to the onions, increase the heat and caramelise for 8-10 minutes, stirring often.

Stir in the flour and cook for 20 seconds. Add the wine and simmer for 1 minute then add the stock cube, HP Guinness Sauce and 200ml/7fl oz water. Simmer for 4-5 minutes and season.

If using frozen mashed potato, cook according to the packet instructions. Divide the mash and sausages between 4 plates and pour over the onion gravy.

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