Recipe Inspiration

Ingredients...

20 gluten free sausages

4 white onions, sliced

50g of demerara sugar

100g vegetable oil

1ltr Essential Cuisine Premier Red Wine Jus (made to instructions)

2kg King Edward potatoes, cut into even pieces

250g butter

20ml milk

Salt and pepper to season

Method...

1. Place the sausages on a baking tray and place in a 180°C preheated oven for 20-25 minutes until cooked and golden brown

2. Heat the vegetable oil in a heavy bottom pan and add the sliced onions. Cook until soft and golden brown. Pour in the Essential Cuisine Red Wine Jus and lower the heat. Simmer for 5 mins and re-heat as needed

3. Place the potatoes in a pan and cover with cold water. Add some salt and bring to the boil. Cook for 20-25 minutes until soft when pierced with a knife. Strain in a colander and allow the steam to come off for a few minutes

4. While the potatoes are still hot pass through a ricer into a clean bowl. Add the cream and milk and mix until combined. Season to taste

5. Serve the sausages over the mash and spoon over the red wine gravy to finish

Chefs Tip

For a vegetarian option, try red onion and Cheddar sausages with root vegetable mash and Essential Cuisine No.1 Savoury Gravy finished with onions