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We hope you got benefit from reading it, now let’s go back to vickys sausages with mustard mash & onion gravy, gf df ef sf nf recipe. You can have vickys sausages with mustard mash & onion gravy, gf df ef sf nf using 13 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:
- Provide 1 good splash of olive oil
- Get 1 knob dairy-free spread / butter
- Use 3 unpeeled garlic cloves
- Take 1 tbsp picked thyme leaves
- Provide 3 onions, finely sliced
- You need to taste salt & pepper
- Provide 1 kg / 2 lbs starchy potatoes, peeled and halved
- Take 8 good quality gluten-free pork sausages
- Provide 1 tbsp gluten-free / plain flour
- Provide 500 ml ham stock (Knorr brand is free-from)
- Prepare 100 ml light coconut milk or alternative
- Get 50 ml coconut cream or alternative
- Provide 1 tsp wholegrain mustard or to taste
Steps to make Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:
- Preheat oven to gas 6 / 200C / 400°F
- Put a good splash of oil and a knob of butter into a saucepan and heat on medium. Squash the garlic and when the butter melts add it to the pan with the thyme leaves
- When the pan starts to sizzle add all of the onions with a pinch of salt and stir around to coat in the flavoured oil
- Turn heat to low and put a lid on the pan. Leave them to cook for 15 minutes, stir occasionally
- Meanwhile, put the potatoes in a large pan of salted cold water and let come to the boil, then turn down to a gentle simmer
- Also put a small roasting tin on the stove top.
- Add a splash of oil then put the sausages in. Brown them on all sides
- Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top
- Put in the oven for 25 minutes and when your potatoes are done, start the mash
- Drain the potatoes and add into the pan the other knob of butter, milk, cream, mustard and season to taste. You may like more mustard. I make this quite mild so the kids won't say it's yucky lol
- When the sausages and onions are done remove the sausages from the roasting tin but keep them warm in a low oven while you make the gravy
- Put the roasting tin with the onions in back on the stove top. Pour off any excess fat. Add the flour to the onions and stir in
- Add the stock then over a high heat let the gravy thicken. Scrape the good sticky bits from the bottom of the tin in, these hold all the flavour. Reduce down until you have a nice thick gravy
- Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg
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