4 medium potatoes (approx. 600g), peeled & quartered
3 litres water
60g salt (18g for water, remainder for mash)
100g butter, diced
100g warmed milk
30g wholegrain mustard
8 turns black pepper
1 large onion, thinly sliced
3 garlic cloves, finely chopped
Few sprigs fresh thyme (or pinch dried)
2 bay leaves
8g salt
30g demerara sugar
¼ tsp crushed black pepper
200ml stout or dark beer
150ml balsamic vinegar
200ml chicken stock
1 tsp English mustard
1 tsp flour
50ml vegetable oil
20g butter
8 quality pork sausages
Small knob of butter (for frying)
Place potatoes in a pan of cold water with 18g salt. Bring to a simmer and cook for 30–40 minutes, until tender.
Drain in a colander, then return to the pan to dry out briefly over low heat.
Mash with butter, mustard, warmed milk, pepper, and remaining salt until smooth. Keep warm.
Heat vegetable oil and butter in a heavy-based pan. Add onion, thyme, bay leaves, salt, and pepper. Cover and cook gently for 10 minutes, stirring occasionally, until soft and golden.
In a separate pan, cook sausages in butter until evenly browned (about 5 minutes). Set aside.
To the onions, add sugar and garlic, cook 2–3 minutes. Stir in flour and cook 1 minute.
Add stout, reduce by one-third. Then add balsamic vinegar and chicken stock. Bring to a simmer.
Stir in English mustard, simmer for 5 minutes. Return sausages to the pan, simmer gently for another 5 minutes.
Spoon a generous portion of grain mustard mash onto each plate. Top with sausages and ladle over the rich onion gravy.
4 medium potatoes (approx. 600g), peeled & quartered
3 litres water
60g salt (18g for water, remainder for mash)
100g butter, diced
100g warmed milk
30g wholegrain mustard
8 turns black pepper
1 large onion, thinly sliced
3 garlic cloves, finely chopped
Few sprigs fresh thyme (or pinch dried)
2 bay leaves
8g salt
30g demerara sugar
¼ tsp crushed black pepper
200ml stout or dark beer
150ml balsamic vinegar
200ml chicken stock
1 tsp English mustard
1 tsp flour
50ml vegetable oil
20g butter
8 quality pork sausages
Small knob of butter (for frying)
Place potatoes in a pan of cold water with 18g salt. Bring to a simmer and cook for 30–40 minutes, until tender.
Drain in a colander, then return to the pan to dry out briefly over low heat.
Mash with butter, mustard, warmed milk, pepper, and remaining salt until smooth. Keep warm.
Heat vegetable oil and butter in a heavy-based pan. Add onion, thyme, bay leaves, salt, and pepper. Cover and cook gently for 10 minutes, stirring occasionally, until soft and golden.
In a separate pan, cook sausages in butter until evenly browned (about 5 minutes). Set aside.
To the onions, add sugar and garlic, cook 2–3 minutes. Stir in flour and cook 1 minute.
Add stout, reduce by one-third. Then add balsamic vinegar and chicken stock. Bring to a simmer.
Stir in English mustard, simmer for 5 minutes. Return sausages to the pan, simmer gently for another 5 minutes.
Spoon a generous portion of grain mustard mash onto each plate. Top with sausages and ladle over the rich onion gravy.
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