Sausage röstis with caramelised onion gravy
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- sunflower oil
- 8 (apple sausagessage and mustard flavours all work well)
- 3 potatoeslarge
- 3 sprigs thymeleaves stripped
- 2 tbsp grainy mustard
- 2 tsp English mustard powder
- 1 eggbeaten
GRAVY
- 2 onionsthinly sliced
- 25g butter
- 1 tbsp brown sugarany kind
- 2 tbsp plain flour
- 500ml chicken or vegetable stock
- 1 tbsp Worcestershire sauce
Nutrition:
- kcal752
- fat40.2g
- carbs68.6g
- fibre7g
- protein25.4g
- salt4.6g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Brush 1 tbsp oil over a shallow roasting tin, about a4-sized, or a round ovenproof pan, about 20-22cm across.
step 2
Brown the sausages in 1 tsp oil for 5 minutes or until golden. Grate the potatoes (no need to peel them), put into a clean tea towel and squeeze out as much water as you can. Tip into a bowl and mix in the thyme, half the grainy mustard, all the mustard powder, the egg and ½ tsp salt plus some black pepper. Tip into the roasting tin and add the sausages. Brush a little oil over the potato and bake for 45-50 minutes until the sausages and potato are crisp, golden and cooked through.
step 3
While the sausage röstis are baking, make the gravy. Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise – about 20-30 minutes. stir in the sugar, and brown over a higher heat for a couple of minutes, then stir in the flour, mixing until it has blended in. Gradually stir in the stock, followed by the remaining 1 tbsp grainy mustard and worcestershire sauce. Bring to a simmer and bubble, then reduce until it has a good consistency. Season to taste. Scoop the sausage röstis straight from the tin and serve with green veg and plenty of gravy.
