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Pork sausage with Irish mashed potatoes & onion gravy recipe

Pork sausages with Irish mashed potatoes & gravy

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

Veggies

  • 400 grams Potatoes
  • 1 Parsnip
  • 80 grams Baby spinach
  • 1 cup Peas

Sausages

  • 2 tsps Olive oil
  • 450 grams Pork sausages

Gravy

  • 2 Brown onion
  • 4 cloves Garlic
  • 1 sprig Thyme or dried
  • 250 mls Chicken stock
  • 2 tsps Wholegrain mustard
  • 2 tsps Balsamic vinegar

Mash

  • 50 grams Parmesan cheese
  • 125 grams Sour cream

Instructions

Before you start

  • Preheat the oven to 200°C fan-forced. Bring a steamer pot of water to a boil.

Cook veggies

  • Peel the potatoes and cut them into 2cm chunks. Peel the parsnip, then quarter lengthwise and cut them into small chunks. Thinly slice the spinach leaves, including the stems. Put the potato and parsnip in the steamer pot of boiling water. Reduce the heat to medium and cook for 10 mins. Then add the peas and spinach and cook for a further 2 mins, then remove from heat.

Cook sausages

  • Meanwhile, line an oven tray with baking paper. Heat oil in a large frypan over medium-high heat. Cook the sausages, turning regularly, for 2-3 mins, until golden (the sausages won't be cooked through). Transfer the sausages to the lined tray and bake for 12 mins or until cooked through. Reserve the pan.

Make gravy

  • Peel and thinly slice the onion. Peel and mince the garlic. Finely chop the thyme leaves, discarding the tough stems. Heat the reserved pan over medium-high heat. Cook the onion, stirring occasionally, for 5 mins, or until caramelised. Add the garlic and thyme and cook, stirring, for 1 min. Add the stock and cook, stirring regularly, for 5-7 mins, until the gravy is slightly thickened. Stir in the mustard and balsamic vinegar.

Make mash

  • Finely grate the parmesan. Roughly mash the potato mixture. Add three-quarters of the parmesan and the sour cream and season with salt and pepper, stir to combine. Add the sausages to the gravy and turn to coat.

To serve

  • Divide the Irish mashed potatoes between plates and top with the pork sausages and gravy. Sprinkle with the remaining parmesan cheese.

Nutrition

Calories: 641kcal | Carbohydrates: 40g | Protein: 30g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 1089mg | Potassium: 1297mg | Fiber: 8g | Sugar: 8g | Calcium: 271mg | Iron: 3mg