Ingredients
- 700g floury potatoes, cut into chunks
- 8 Cumberland sausages
- 25g butter
- 1 onion, thinly sliced
- 2 tsp plain flour
- 250ml beef stock
- 2 apples (about 280g/10oz), peeled and chopped into small chunks
- 3 tbsp milk
Method
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Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.
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Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.
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Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.