Lamb sausages, rosemary & garlic mash, caramelised onion gravy Recipe

Lamb sausages with rosemary and garlic infused mash and a rich & warming caramelised onion gravy

  • Preparation
    5mins
  • Cooking time
    25mins
  • Rest time
    0mn
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Les ingrédients

Pour people
  • Part one of the recipe
  • Merguez sausage : 12 whole
  • Rapeseed oil : 15 ml
  • Part two of the recipe
  • All rounder potato(es) : 1 kg
  • Unsalted butter : 150 g
  • Rosemary sprig(s) : 3 whole
  • Garlic clove(s) : 3 whole
  • Semi-skimmed milk : 150 ml
  • Maldon salt : 2 pinch(es)
  • Coarse ground black pepper : 3 g
  • Part three of the recipe
  • Onion(s) : 3 whole
  • Unsalted butter : 25 g
  • Plain flour : 20 g
  • Chicken stock : 500 ml
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 2 g

Method

  • 1. FOR THE SAUSAGES

    Heat the oil in a large frying pan and add the sausages. Cook on a high heat until they're sizzling well, then turn down to a medium heat and cook for 15-20 minutes turning regularly.

  • 2. FOR THE MASH

    Peel the potatoes, cut in half and place in a large saucepan. Add a good pinch of salt, bring to the boil and cook for 15-20 minutes until the potatoes are cooked through. Meanwhile, in another pan heat your milk and butter with your rosemary sprigs and lightly crushed garlic cloves. Once the potatoes are cooked, drain well and place back in the pan over the heat for 1 minute to dry. Remove from the heat and mash thoroughly. Strain the milk and butter and gradually beat into the mash until the desired consistency is achieved. Season to taste.

  • 3. FOR THE GRAVY

    Melt the butter in a large saucepan. Finely slice the onions and add to the pan. Saute for 10 minutes until lightly caramelised. Add the flour and cook for 1 minute stirring well. Gradually add the stock whilst stirring, bring to the boil and reduce by approximately half until coating consistency. Season to taste.

    To serve - put a healthy dollop of mash on each plate, top with 3 sausages and a ladle of the caramelised onion gravy. Tuck in!

Chef's tip

«Any kind of sausage would work with this dish. You can also change the herbs you add to the milk/butter or even add some spices.»

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