Recipe: Delicious Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF. If you're snowed in or just in need of some warming comfort food in the freezing cold weather, Phil Vickery's here with an easy one-pot meal - sausage and bean casserole with mustard mash. And with luck, you won't even need to brave the cold for a trip to the supermarket, because the ingredients are. The dieting world was rocked yesterday when Slimming World members were told that popular sausage brand Porky Lights had increased in Today we're asking Phil Vickery whether there is such a thing as a healthy sausage?

A classic sausage and mash recipe made special with a red wine sauce and honey-glazed parsnips. Buy the best quality sausages you can as they will be the star of the show. Blend the corn flour with a little cold water, then stir into the dish and cook, stirring, until thickened. To cook Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF you need 13 ingredients and just 14 steps. Here is how you cook it.

Ingredients

1. It's of good splash of olive oil.
2. You need of dairy-free spread / butter.
3. It's of unpeeled garlic cloves.
4. Prepare of picked thyme leaves.
5. You need of onions, finely sliced.
6. Prepare of salt & pepper.
7. You need of / 2 lbs starchy potatoes, peeled and halved.
8. You need of good quality gluten-free pork sausages.
9. You need of gluten-free / plain flour.
10. It's of ham stock (Knorr brand is free-from).
11. You need of light coconut milk or alternative.
12. You need of coconut cream or alternative.
13. It's of wholegrain mustard or to taste.

A classic dish of sausage and mash with a red wine and onion gravy - simple to make and a real winner! Drain the potatoes well and then pass through a ricer or mash thoroughly until smooth. Stir or beat through the butter, mustard, seasoning and enough milk to make a smooth mash. Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite.

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF directions

1. Preheat oven to gas 6 / 200C / 400°F.
2. Put a good splash of oil and a knob of butter into a saucepan and heat on medium. Squash the garlic and when the butter melts add it to the pan with the thyme leaves.
3. When the pan starts to sizzle add all of the onions with a pinch of salt and stir around to coat in the flavoured oil.
4. Turn heat to low and put a lid on the pan. Leave them to cook for 15 minutes, stir occasionally.
5. Meanwhile, put the potatoes in a large pan of salted cold water and let come to the boil, then turn down to a gentle simmer.
6. Also put a small roasting tin on the stove top..
7. Add a splash of oil then put the sausages in. Brown them on all sides.
8. Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top.
9. Put in the oven for 25 minutes and when your potatoes are done, start the mash.
10. Drain the potatoes and add into the pan the other knob of butter, milk, cream, mustard and season to taste. You may like more mustard. I make this quite mild so the kids won't say it's yucky lol.
11. When the sausages and onions are done remove the sausages from the roasting tin but keep them warm in a low oven while you make the gravy.
12. Put the roasting tin with the onions in back on the stove top. Pour off any excess fat. Add the flour to the onions and stir in.
13. Add the stock then over a high heat let the gravy thicken. Scrape the good sticky bits from the bottom of the tin in, these hold all the flavour. Reduce down until you have a nice thick gravy.
14. Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg.

Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy. Serve mash and sausages on warmed plates, drizzling with gravy. Cover and chill remaining cooled mashed potato. Venison sausages with red onion marmalade. I wanted my sausage to speak for itself.