INGREDIENTS
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Grain Mustard Mash
4 medium potatoes (approx. 600g), peeled & quartered
3 litres water
60g salt (18g for water, remainder for mash)
100g butter, diced
100g warmed milk
30g wholegrain mustard
8 turns black pepper
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Onion Gravy
1 large onion, thinly sliced
3 garlic cloves, finely chopped
Few sprigs fresh thyme (or pinch dried)
2 bay leaves
8g salt
30g demerara sugar
¼ tsp crushed black pepper
200ml stout or dark beer
150ml balsamic vinegar
200ml chicken stock
1 tsp English mustard
1 tsp flour
50ml vegetable oil
20g butter
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Sausages
8 quality pork sausages
Small knob of butter (for frying)
Method
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Grain Mustard Mash
Place potatoes in a pan of cold water with 18g salt. Bring to a simmer and cook for 30–40 minutes, until tender.
Drain in a colander, then return to the pan to dry out briefly over low heat.
Mash with butter, mustard, warmed milk, pepper, and remaining salt until smooth. Keep warm.
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Onion Gravy
Heat vegetable oil and butter in a heavy-based pan. Add onion, thyme, bay leaves, salt, and pepper. Cover and cook gently for 10 minutes, stirring occasionally, until soft and golden.
In a separate pan, cook sausages in butter until evenly browned (about 5 minutes). Set aside.
To the onions, add sugar and garlic, cook 2–3 minutes. Stir in flour and cook 1 minute.
Add stout, reduce by one-third. Then add balsamic vinegar and chicken stock. Bring to a simmer.
Stir in English mustard, simmer for 5 minutes. Return sausages to the pan, simmer gently for another 5 minutes.
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To Serve
Spoon a generous portion of grain mustard mash onto each plate. Top with sausages and ladle over the rich onion gravy.