Miriam’s Standing Sausages
Ingredients
- 6 large potatoes, peeled
- 500g jumbo sausages
- 150ml fresh cream
- 25g butter
- 75g green peas
- 1 onion, finely sliced
- 2 tsp Bisto gravy granules
Instructions
- Cut potatoes into small chunks (a little thicker than an average chip) and place to one side.
- In the meantime, start frying the sausages over medium heat. I recommend piercing each sausage with a fork to cut cooking time and to stop them from splitting. Cook until golden brown, about 10 minutes.
- While the sausages are frying, place potatoes in cold water and boil until tender. When cooked, drain and mash with cream and butter. Add salt and pepper to taste.
- While the potatoes are cooking, boil the peas for 5 minutes.
- Pile the mashed potatoes in the centre of the plate and spread towards the edges. Add the peas as a border around the potatoes.
- Stand the sausages in the middle of the potato, hoping they’ll stand to attention (they always stand to attention for me!).
- To make the gravy, cook onions in the same pan as the sausages. While the onions are cooking, mix 2 tsp Bisto gravy granules in 125ml of cold water to make a paste.
- To make the gravy, cook onions in the same pan as the sausages. While the onions are cooking, mix 2 tsp Bisto gravy granules in 125ml of cold water to make a paste.
- Pour onion gravy generously and slowly over the top of the dish.
Notes
This method of cutting potatoes into small chunks cuts the cooking time by over half and tastes great. It also cuts down energy costs!
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