A twist on the classic English pub meal, this is a delicious winter warmer of a meal.
|1 kg||Floury potatoes, peeled and chopped|
|¼ cup||Chives, finely chopped|
|4||Spring onions, finely chopped|
|½ Tbsp||Olive oil|
|2||Onions, peeled and sliced|
|1 Tbsp||Balsamic vinegar|
|1 Tbsp||Redcurrant jelly|
|½ cup||Red wine|
|1 ½ cups||Chicken stock|
|2 ½ tsp||Cornflour, dissolved in 1 Tbsp of water|
|6 sprigs||Thyme, leaves removed|
|1 cup||Frozen peas|
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- Boil the potatoes until tender, drain and then mash with butter and milk.
- Stir through chopped chives and finely chopped spring onions.
- Heat oven to 180C. Fry sausages for 3 to 4 minutes until brown. Cut into chunks and put in to a 1½-litre ovenproof dish, or into 4 individual baking dishes.
- For the gravy, fry onion for 6 to 8 minutes, add balsamic vinegar, redcurrant jelly and red wine and bring to the boil.
- Add stock and simmer for 2 to 3 minutes. Stir in cornflour (adding more if you like your sauce a little thicker) and ad the thyme leaves.
- Pour gravy over sausages. Scatter over peas and top with the mash. Bake for 30 minutes until golden.