Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF. Pour the stock in with the sausages. Stir in the chilli sauce, heat through, then serve with the mash. Cook the sausages, turning, until golden and cooked through.

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF Stir the mustard into the remainder and keep warm. For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that's made in the oven at the same time the sausages are cooking!

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Pour the stock in with the sausages. Stir in the chilli sauce, heat through, then serve with the mash. Cook the sausages, turning, until golden and cooked through.

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Composition for Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:

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

Best Sausages for Bangers and Mash. For a really classic Bangers and Mash experience, you can't go past some big, fat pork sausages. Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.

Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF making:

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

Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy. Taking the potatoes on and off the heat as you do. Then lower the heat and add smoked salt, mustard and chives.

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