主播大秀

from The Kernow Sausage Company

Serves 4

Prep time:听 15 mins

Ingredients

1kg Maris Piper potatoes

100g clotted cream (ideally Cornish!)

60g butter (Nigel used unsalted)

2 tbsp vegetable oil

2 tbsp grain mustard

1 tbsp Dijon mustard

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Red Onion Gravy

1 large red onion, sliced (a brown one will suffice)

200ml red wine

100ml beef stock

1 tsp Dijon mustard

Salt and freshly ground black pepper

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Method

Start with the red onion gravy by heating oil in a frying pan and adding the sliced onion.

Fry on a low heat for 25 minutes, stirring occasionally, or until the onion is golden-brown without burning.

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Meanwhile, place the sausages in an oven dish and drizzle with a little oil, jostling to coat them.

Cook in the oven for 15 to 20 minutes.

Once the sausages are taken care of, you can continue with the gravy.

Pour in the red wine and stock, reduce the heat and allow to simmer for around 20 minutes, or until the liquid has reduced by half.

Next cut the potatoes into large, even sized pieces.

Boil in salted water for 15 minutes and drain well ensuring the potatoes are dry.

Mash the potatoes with a ricer or masher and add the clotted cream, season and return to a medium heat for 3-5 minutes.

Gently beat in the butter and add the mustards.

Finish off the gravy by stirring in the Dijon mustard and season with salt and pepper.

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