150ml water (use the water that you cooked the potatoes in – makes the gravy taste amazing and thick)
1 beef stock pot
Any veg you fancy – I suggest broccoli and carrots
Preheat the oven to 200°C and place a large saucepan of water on the boil with a pinch of salt.
Put the sausages on a lightly oiled baking tray and roast on the top shelf for 25 mins, turning them over halfway.
Peel and chop the sweet potato and white potato into rough 3cm chunks (this allows the potatoes to cook quicker). Boil them in the saucepan until soft enough to eat (you can cut them easily) – this takes roughly 15 mins.
Halve, peel and thinly slice the red onion – be careful not to cry!
In a frying pan, heat a splash of oil over a medium heat, add the onions and cook until soft, usually 8-10mins.
Add the balsamic vinegar to the onions and cook for 2 minutes more – this caramelises the onions and gives them amazing flavour!
Once potatoes are cooked, pour 150ml of potato water into the saucepan with the onions (you can be rough on this measure, just enough to give you a good amount of sauce. Don’t worry if you add in too much, it all reduces down as it cooks.).
Drain the potatoes, and mash with a nob of butter – I use olive oil spread which works perfectly well. Add salt and pepper to taste.
At this time, you would put on another pan of boiling water to cook your veggies of choice 🙂
Chuck in the beef stock pot to the saucepan of onions, and keep stirring to create your gravy. If you want to be all posh, you can add a splash of red wine, but I like a good thick gravy so I added in some gravy granules here.
SERVE YOUR DISH! Try and be all Masterchef with the presentation, or just stock up your plate and enjoy!