How to Cook Delicious Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF. Heat the oil in a large ovenproof pan with a lid, add the sausages and brown well. Add the tomato puree and mix well. Add all the remaining ingredients except the cornflour and mix together thoroughly.

All you need is a green vegetable on the side. Start with a really nice pork sausage, that you pan-fry to golden. Then make the caramelized onion and mustard topping in the same pan. You can cook Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF

1. Prepare 1 of good splash of olive oil.
2. You need 1 knob of dairy-free spread / butter.
3. It's 3 of unpeeled garlic cloves.
4. It's 1 tbsp of picked thyme leaves.
5. You need 3 of onions, finely sliced.
6. Prepare to taste of salt & pepper.
7. You need 1 kg of / 2 lbs starchy potatoes, peeled and halved.
8. Prepare 8 of good quality gluten-free pork sausages.
9. Prepare 1 tbsp of gluten-free / plain flour.
10. It's 500 ml of ham stock (Knorr brand is free-from).
11. Prepare 100 ml of light coconut milk or alternative.
12. You need 50 ml of coconut cream or alternative.
13. You need 1 tsp of wholegrain mustard or to taste.

While all that is cooking, boil some potatoes and at the end, add a bit of pear. Bring to the boil, then reduce the heat and leave to simmer gently. Mash the potatoes: Drain the potatoes and return to the pan. Mash with the warm milk, butter and mustard to taste.

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF step by step

1. Preheat oven to gas 6 / 200C / 400°F.
2. 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.
3. 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.
4. Turn heat to low and put a lid on the pan. Leave them to cook for 15 minutes, stir occasionally.
5. 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.
6. Also put a small roasting tin on the stove top..
7. Add a splash of oil then put the sausages in. Brown them on all sides.
8. Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top.
9. Put in the oven for 25 minutes and when your potatoes are done, start the mash.
10. 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.
11. 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.
12. 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.
13. 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.
14. Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg.

Serve: Spoon a mound of mashed potato on to each plate, lay a couple of sausages on top and spoon over the gravy. Mash the potatoes well, adding the butter and the mustards, and finally add the crème fraîche and cream, making sure it is mixed well. Season well and leave to one side until ready to use. Salt and bring to a boil. Heat oil in skillet and add sausage.