There are so many ways to cook sausages and mash with different flavourings, but this method is bound to impress.
James Martin swaps plain gravy for a thick and flavoursome sauce that uses Guinness and stock as the main ingredients.
Left to simmer for almost an hour with Roscoff onions, the naturally sweet gravy pairs perfectly with the meaty sausages and creamy spuds.
Sharing the recipe on his website, James said: “You can’t beat a hearty winter classic to bring you comfort on dark, cold days. This recipe is easy to rustle up and serves four!”
It can even be served with Yorkshire puddings for a toad-in-the-hole-inspired dinner.
Start by peeling and dicing one of the onions, then leave the other three whole with the skin on and set aside for later.
Peel the potatoes so they’re ready to be cooked then make a start on the Guinness-braised onions.
Preheat the oven to 225C then in a large saucepan or casserole dish, cook three of the onions with the skin-on in the Guinness and stock for 30 minutes on medium heat, then leave to cool.
Remove the onions, cut them in half, then cook flat side down in a frying pan with one teaspoon of vegetable oil until coloured. Meanwhile, pour the dripping in a roasting tin then leave to cook in the oven until smoking hot. Add the onions and cook for 50 minutes.
Now take the raw, chopped onion and fry in a pan with 25g butter and 25ml of vegetable oil. Add one diced, cooked roscoff onion followed by the Guinness and stock, then bring to a boil.
Allow everything to simmer for 30 minutes while cooking the potatoes for the mash, and pan-frying the sausages.
Cook the sausages in 25g butter and 25ml vegetable oil, then coat in a little of the sauce.
When the potatoes have been cooked, drained and mashed, add 100g butter, 100ml double cream and plenty of pepper. Mix thoroughly, then serve a big spoonful on a plate along with the sausages and onion gravy.
