Ingredients
- 1 good splash olive oil
- 3 unpeeled garlic cloves
- 1 tbsp picked thyme leaves
- 3 onions
- finely sliced
- 1 kg starchy potatoes
- peeled and halved
- 8 good quality gluten-free pork sausages
- 1 tbsp gluten-free plain flour
- 500 ml ham stock
- 100 ml rice milk or alternative
- 50 ml coconut cream or alternative
- 1 tsp wholegrain mustard
Instructions
- Preheat oven to gas 6 / 200C / 400F
- Put a good splash of oil and a knob of butter into a saucepan and heat on medium.
- Squash the garlic and when the butter melts add it to the pan with the thyme leaves
- When the pan starts to sizzle add all of the onions with a pinch of salt and stir around to coat in the flavoured oil
- Turn heat to low and put a lid on the pan.
- Leave them to cook for 15 minutes, stir occasionally
- Meanwhile, put the potatoes in a large pan of salted cold water and let come to the boil, then turn down to a gentle simmer
- Also put a small roasting tin on the stove top.
- Add a splash of oil then put the sausages in.
- Brown them on all sides
- Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top
- Put in the oven for 25 minutes and when your potatoes are done, start the mash
- Drain the potatoes and add into the pan the other knob of butter, milk, cream, mustard and season to taste.
- You may like more mustard.
- I make this quite mild so the kids won't say it's yucky lol
- When the sausages and onions are done remove the sausages from the roasting tin but keep them warm in a low oven while you make the gravy
- Put the roasting tin with the onions in back on the stove top.
- Pour off any excess fat.
- Add the flour to the onions and stir in
- Add the stock then over a high heat let the gravy thicken.
- Scrape the good sticky bits from the bottom of the tin in, these hold all the flavour.
- Reduce down until you have a nice thick gravy
- Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg
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