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

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We hope you got insight from reading it, now let’s go back to vickys sausages with mustard mash & onion gravy, gf df ef sf nf recipe. 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 do it.

The ingredients needed to make Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:
  1. You need 1 good splash of olive oil
  2. Get 1 knob dairy-free spread / butter
  3. Provide 3 unpeeled garlic cloves
  4. Take 1 tbsp picked thyme leaves
  5. You need 3 onions, finely sliced
  6. Get to taste salt & pepper
  7. Prepare 1 kg / 2 lbs starchy potatoes, peeled and halved
  8. Take 8 good quality gluten-free pork sausages
  9. Provide 1 tbsp gluten-free / plain flour
  10. Take 500 ml ham stock (Knorr brand is free-from)
  11. Provide 100 ml light coconut milk or alternative
  12. You need 50 ml coconut cream or alternative
  13. Take 1 tsp wholegrain mustard or to taste
Steps to make Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:
  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

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