Sausage, Mash and Onion Gravy

Ingredients

• sausages
• potatoes (peeled and sliced)
• salt (a pinch, for the potato cooking water)
• onions
• butter (for cooking the onions and finishing the gravy; additional butter is used in the mash)
• olive oil (for cooking the onions)
• garlic
• sugar (a pinch)
• tomato purée
• flour (to help thicken the gravy)
• beef stock
• Worcestershire sauce
• fresh thyme (optional)
• canned lentils (optional; added for extra fiber)
• milk (warmed, for the mash)
• Bisto gravy (used to finish the gravy; brand name inferred from the spoken “Bistro”)
• green vegetables (for serving)

Steps

1. 1

   Peel the potatoes and slice them into a pot of water. Add a pinch of salt, then cook until the potatoes are nice and soft.

2. 2

   Cook the sausages using the method shown in the video; the transcript identifies them as part of the finished plated dish but does not provide a cooking method or timing.

3. 3

   Put the onions into a pan with butter and olive oil, and cook them until softened and fragrant.

4. 4

   Drain the potatoes and let them steam-dry in the pot.

5. 5

   Add the garlic and a pinch of sugar to the onions. Cook until fragrant.

6. 6

   Add the tomato purée and flour to the onion mixture, stirring them through to help thicken the gravy.

7. 7

   Whisk in the beef stock and Worcestershire sauce until combined.

8. 8

   Add the fresh thyme, if using, and the can of lentils, if using.

9. 9

   Add butter to the gravy and reduce it down.

10. 10

    Pass the potatoes through a potato ricer. If you do not have one, push them through a sieve or use a masher.

11. 11

    Add the warm milk and butter to the potatoes and mix until the mash is creamy.

12. 12

    Finish the gravy with Bisto gravy granules or gravy mix, referred to in the transcript as “Bistro.”

13. 13

    Plate the mash, sausages, and onion gravy, then serve with some green vegetables.

14. 14

    Serve the finished dinner with black pepper omitted, as stated by the author.

Notes

The source supplies no ingredient quantities, sausage-cooking method, temperatures, or cooking times. The transcript says fresh thyme and lentils are optional, and recommends a potato ricer, sieve, or masher for the potatoes. Black pepper is explicitly not used.

Nutrition per serving

• main
• comfort food
• family dinner
• mashed potatoes
• sausages
• gravy
• British
• lentil-enriched