Toulouse Sausages with Mash & Thyme Onion Gravy

July 18, 2014
by hellofreshau Uncategorized @au

    Once you’ve tried this banging recipe life without it will become unthinkable.

    Bangers and mash with sage onion gravy

    Ingredients for two people

    2 tbsolive oil
    2red onions, sliced into rings
    250 mlvegetable stock
    1 small handful;thyme, roughly chopped
    70 mlwhite wine (or vegetable stock)
    400 gpotatoes, peeled & chopped
    30 mlmilk
    1 tbsbutter
    6Toulouse sausages
    100 gbaby spinach

    Hellofresh recipe

    Make sure you read through the method first so that you know what’s coming up and can serve everything all at once.

    For the gravy

    Start by heating the olive oil in a medium sized pan over medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly, we want them to caramelise, not burn.

    Dissolve every 5g of vegetable stock into 500ml of boiling water (10g : 1L). this means you may end up with more than you need. Use the remainder at your own discretion.

    Once the onions have softened and have begun to caramelise add the thyme and cook for a further minute, then add the white wine, reduce the gravy down to half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.

    Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with salt and pepper.

    For the mash

    Bring a large pot of salted water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.

    Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher (or a fork) to desired consistency.

    For the sausages

    Heat a dash of olive oil over medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through

    For the baby spinach

    Heat some oil in a clean frying pan over a medium heat. Throw the washed spinach into the pan, toss to coat it evenly in the oil and cook for about 1 minute. Turn the spinach frequently until ti has all wilted and it a vibrant, dark, green.

    To serve

    Serve up the mashed potato first, layer on the wilted spinach, then spoon over the onion gravy and top with the Toulouse sausages. Enjoy!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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