Sausages, Onion Gravy, Mash and Brussels Sprout Slaw

Ingredients

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Method

1. For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20–25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes.
2. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.
3. Heat oil in a frying pan over low–medium heat, add sausages and fry, turning regularly so they brown evenly, for 12–15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise.
4. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth.
5. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.
6. For slaw, combine all ingredients in a bowl, season and toss to combine.
7. Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.