8 sausages (apple, leek, sage and mustard flavours all work well)
4 large Dutch cream potatoes
3 sprigs thyme, leaves stripped
2 tbsp grainy mustard
2 tsp English mustard powder
1 egg, beaten
2 onions, thinly sliced
25 g butter
1 tbsp brown sugar, any kind
2 tbsp plain flour
500 ml chicken or vegetable stock
1 tbsp Worcestershire sauce
- Heat the oven to 180C/fan 160C. Brush 1 tbsp oil over a shallow roasting tin, about A4-sized, or a round ovenproof pan, about 20-22cm across.
- Brown the sausages in 1 tsp oil for 5 minutes or until golden. Grate the potatoes (no need to peel them), put into a clean tea towel and squeeze out as much water as you can. Tip into a bowl and mix in the thyme, half the grainy mustard, all the mustard powder, the egg and ½ tsp salt plus some black pepper. Tip into the roasting tin and add the sausages. Brush a little oil over the potato and bake for 45-50 minutes until the sausages and potato are crisp, golden and cooked through.
- While the sausage röstis are baking, make the gravy. Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise – about 20-30 minutes. Stir in the sugar, and brown over a higher heat for a couple of minutes, then stir in the flour, mixing until it has blended in. Gradually stir in the stock, followed by the remaining 1 tbsp grainy mustard and Worcestershire sauce. Bring to a simmer and bubble, then reduce until it has a good consistency. Season to taste. Scoop the sausage röstis straight from the tin and serve with green veg and plenty of gravy.