Sausage and Mash Bake

Sausage and Mash Bake 

The whole family ar reaching to love tucking into this delicious sausage and mash bake. This comforting dish is very easy to form reception. One thing’s as expected, there’ll be no leftovers!

Our sausage and mash bake is formed with herby pork sausages during a wealthy pasta sauce, infused with thyme, spring onions and chives. screw-topped with a creamy whipped potato layer, this bake is that the final in food. Add some cheese and pop underneath the grill for an additional golden and crisp end to the current delicious dish. Leftovers are often keep in associate degree airtight instrumentation within the icebox for up to a pair of days. you'll be able to additionally build and freeze this formula in bulk. dissolve totally nightlong within the icebox before heating - and ensure you reheat this dish totally before serving once more.

Ingredients

• 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
• 8 traditional, herby pork sausages – eg approx 450g Cumberland
• small bunch chives, finely chopped
• small bunch spring onions, sliced
• 2 white onions, peeled and sliced
• 6 sprigs thyme, leaves
• 50g butter
• 50ml whole milk
• 1⁄2tbsp olive oil
• 1tbsp balsamic vinegar
• 1tbsp redcurrant jelly
• 100ml red wine
• 400ml chicken stock
• 2 1⁄2tsp cornflour dissolved in 1tbsp cold water 
• 150g frozen peas

Method

1. Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.
2. Heat the oven to Mark 4/180°C. Heat the oil in a pan and fry the sausages for 3-4 mins until brown. Cut into chunks and put in a 1.5-litre ovenproof dish.
3. For the gravy, fry the onion for 6-8 mins, add vinegar, redcurrant jelly and wine, and bring to the boil. Add the stock and simmer for 2-3 mins. Stir in the cornflour and sprinkle with 1⁄2 the thyme leaves.
4. Pour the gravy over the sausages. Scatter over the peas and top with the mash. Scatter with remaining thyme and bake for 20-25 mins.

Based n the recipe from HERE