Pork Sausage with Onion and Mushroom Gravy

Ingredients

8 Eskort Gold Medal Pork Sausages
375 ml Beef Stock
10 ml  Cornflour
10 ml  Balsamic Vinegar
15 ml  Oil
3 Onions (Sliced)
150 g  Mushrooms (Sliced)
Pinch  Thyme
1.5 kg  Potatoes (Chopped)
60 g   Butter
125 ml Cream

Method
Mix stock and cornflour to make paste. Once dissolved add remaining stock with the vinegar. Make gravy by heating oil in a large frying pan, add onion and cook over low heat for 35-40 minutes or until the onion is soft and beginning to caramelise. Remove and pan fry mushrooms. Return onions and slowly add the stock mixture and thyme. Stir constantly until thickens, season and set aside. Boil and mash potatoes adding butter and cream and season to taste. Grill Eskort Gold Medal Pork Sausages for about 10 minutes or until cooked and serve with mash and mushroom gravy.

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