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Classic Sausage & Mash

1 Pack of Sausages (Around 8)

900g Potatoes

50g Butter

100g Leeks

100g Red Onions

x2 Stock cubes

200g Verjuice

100g Milk

1/2 Spoon of Mustard

  1. Preheat oven to 200C/180C Fan/Gas 6.

  2. Peel and chop potatoes into small quarters. Place into large pot of water and boil until tender and soft.

  3. In the meantime place sausages on a baking tray and place into preheated oven for 15 minuets until golden.

  4. While the sausages cook, slice and fry the onions and leeks in a frying pan with olive oil.

  5. Once the potatoes are done, drain and mash. Add the milk, butter, mustard, and season with salt and pepper.

  6. For the gravy, add boiling water, stock cube, Verjuice and a sprinkle of cornstarch. (The more corn starch you add the thicker the gravy becomes) Stir until a thick gravy mix forms.

  7. To serve, place a spoon full of mash potato onto the plate adding two sausages on top. Sprinkle over the onions and leeks, then with a generous amount spoon over the gravy.

  8. Enjoy!


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