Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Good quality sausages |
| 2 larges | Onions; sliced |
| \N \N | Knob of butter |
| 1 \N | Bay leaf |
| 1 teaspoon | Thyme |
| 1 tablespoon | Sherry vinegar |
| 1 tablespoon | Grenadine |
| 1 \N | Glass red wine |
| 1 \N | Glass beef stock |
| 2 pounds | Potatoes; (not waxy) |
| ¼ pounds | Butter |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
ONION GRAVY
POTATO
Gravy: reduce the onions in the butter, bay leaf and thyme for 30-45 minutes. Add the sherry vinegar, grenadine, wine and beef stock and reduce the mixture to the desired consistency. If you prefer a thick gravy, add a little cornflour mixed in water).
Barbecue, grill or cook the sausages in the oven. However, don't do them too fast as they may be brown on the outside but not cooked inside.
Potato: boil the peeled potatoes in salty water until soft but not disintegrated. Drain into a metal colander, put the colander back in the pan over the heat for a couple of minutes with the potatoes inside it, and replace the pan lid. This dries the potatoes. Mash them with butter, salt and pepper.
To serve, pile a mound of potato on a plate, put sausages on top and cover with onion gravy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.