Sausage and Onion Bake
7 worst sausages
Stuffing (one pack)
3 cups mashed potato
25 grams (ish) salted Welsh butter
2 tablespoons of vegetable oil
2 heaped and 1 level tbs of plain flour.
1-2 tbs Worcestershire sauce
1-2 tbs Dark Soy sauce.
1 Pork Stock cube
1 pint (ish) of cold water.
The first thing was something my hubby did not me. He peeling, chopped and put on to boil about five pounds of potatoes, most of which is now sat in the fridge for left-overs (like colcanon, champ, or potato cakes, or scones.)
Next he sliced me 4 onions. Which I popped into the pan on a medium/low heat with the melted butter and oil.You can substitute all kids of fats or oils but you do need a mix of a liquid ad a solid fat. You also need it to make the gravy proper.
After making sure the onions and coated in oil and butter, let them soften slowly. It will take a while. Put on some music and the kettle. In a bit it will look like this.
Now don't be tempted to rush it. These are a good starting place but they are not done yet!
Have a cup of tea.
The onions have now softened enough to be a third of the size they were to start with. They might just be starting to colour.
Heaped plain flour.
Goes straight into the hot pan. How this is the vigorous bit. You need to beat the hell out of it. Stir it a lot. It will mix with the oniony oil and butter and coat the onions and begin to clump up.
This is good! Now quickly add a good dash of
Again after each sauce beat the Beelzebub out of it. This is always the point when it looks like you have made a horrible mistake and will need to eat take-out crying, but stick with it!
Adding a little (half a cup) at a time from a jug add the cold water and stir like crazy. Break up the lumps and keep stirring. Then suddenly!
Keep stirring and crumble in a stock cube.
Now make your stuffing and mash your potatoes.
You can let the gravy thicken slowly stirring occasionally to make sure it doesn't catch or get lumpy. When at your preferred luscious thickness, set aside.
Now the sausage.
I do like sausage from the butchers, but this are already cooked through (saving time) and have a wonderful herby flavour to go with the stuffing. Cook in batches in a skillet and add to you dish for the bake.
Now it begins! Cover the sausages with your amazing gravy. We have been known to just eat this gravy over mountains of mash!
Then add in rough blobs the stuffing and the mash.
Don't smooth it down. Let there be crispy knobbly bits!
Bake in a moderate oven (180isg C) for about 20 minutes.