- 700g floury potatoes, lower into chunks
- 8 Cumberland sausages
- 25g butter
- 1 onion, thinly sliced
- 2 tsp undeniable flour
- 250ml crimson meat stock
- 2 apples (about 280g/10oz), peeled and chopped into tiny chunks
- 3 tbsp milk
- STEP 1
Cook the potatoes in boiling, salted water for 15 mins except refined. Meanwhile, warmth a non-stick frying pan and add the sausages. Cook over a medium warmth for 15-20 mins, turning infrequently, except cooked thru. Have from the pan and retain warmth.
- STEP 2
Add a knob of the butter and the onion to the pan, then cook dinner for 15-20 mins except refined. Skedaddle within the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and retain warmth.
- STEP 3
Cook the apples in half the leisure butter for five-10 mins except softened. Drain the potatoes and mash neatly with the remainder of the butter and the milk. Fold within the apple, then motivate with the sausages and onion gravy.