Sausage & Onion Gravy

Sausage & Onion Gravy


4  Medium potatoes, peeled & diced
½ cup Milk
40g Butter, softened 
Salt & pepper to taste
1 tbs Olive oil
8 Thick beef sausages
1 Large red onion
1 tbs   Plain flour
¼ cup Dry red wine
1½ cups Beef stock   
¼ cup Chopped parsley
Steamed broccoli and baby carrots to serve

Method
1.     Cook the potatoes in a large pot of a medium high heat for 15 minutes or until tender. Drain, return to pot and add the butter. Cover and leave to stand for 5-10 minutes. Mash potatoes with milk.
2.     Whilst potatoes are cooking, heat oil in a thick based pan over medium high heat. Add sausages and reduce heat. Cook for 8 minutes or until cooked through. Remove from pan  and cover with foil to keep them warm.
3.     Using the same pan, cook onion until browned. Ad flour, stirring for 1 minute. Remove from heat and gradually add the red wine and beef stock then return to heat, cooking for five minutes or until sauce thickens. Add parsley and stir. Return sausages to the pan.
4.     Spoon potatoes on the serving plates and dish sausages on top.

This recipe is low in Tyramine. Be cautious with onion, spring onions can be a better substitute. 

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