Ingredients
8 welsh pork sausages
300gms potatoes
1 large onion
1/2 pint Rev James beer
1/2 pint beef stock
3oz flour
1oz oil
1oz butter
salt/pepper to season
How To Make
- Peel, wash and dice the potatoes
- Boil the potatoes in a pan until soft. Drain, mash and add butter. Season to taste.
- Slice the onions and fry in the oil with the sausages until the onions are soft and sausages are cooked.
- Take the sausages out of the pan, add the sugar to the onions and cook for another 5 minutes
- Add the flour to the onions and stir into a paste. Add the beer and stock to the onions, 1/4 of a pint at a time, stirring continuously until all the beer and stock has been added.
- Place the mash in the centre of a large dinner plate, top with sausages and lace with the Rev. James onion gravy.