Sausages with Leek Mash
and red onion gravy
Here’s a seasonal favourite created especially for Good Things by The Co-operative – go on, why not give it a try?
Serves: 4 Preparation time: 10 mins Cooking time: 25 minutes
(Tip: To save on time, you can make the sauce in advance)
750g potatoes, peeled and chopped
2 red onions (approx 160g), chopped
2 tbsp The Co-operative balsamic vinegar of Modena
250ml stock (made from ½ very low-salt vegetable stock cube)
1 tsp The Co-operative Truly Irresistible Dijon mustard
8 The Co-operative Truly Irresistible British Freedom Food Pork sausages
2 trimmed leeks (approx 300g), washed and chopped
25ml semi-skimmed milk
Boil the potatoes until cooked. Meanwhile, spray oil on a frying pan. Add the onions and cook on a low heat for 5 mins to soften. Add the balsamic vinegar, stock and mustard. Simmer for 10 mins until the sauce starts to thicken.
Meanwhile, pre-heat the grill on a high heat and grill the sausages for 14-18 mins, turning frequently until cooked. Spray oil in another pan, add the leeks and cook over a medium heat for 5 mins, until they start to colour and soften.
Drain the potatoes and mash with the milk. Season with black pepper and mix well. Stir in the cooked leeks. Place the mash and the sausages onto plates and pour a generous helping of the red onion sauce over the top.