800 g Sebago potatoes peeled cut into 5cm pieces
⅓ cup milk
⅓ cup thickened cream
80 g butter, softened
¼ tsp ground nutmeg
Sea-salt flakes and freshly ground black pepper, to serve
2 Tbsp olive oil
8 thick sausages
2 brown onions cut into thin wedges
1 Tbsp plain flour
¾ cup ale or stout beer
¾ cup beef stock
- Put potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat. Simmer for 20 minutes or until potatoes are soft. Drain, then return to pan. Add milk, cream, 40g of the butter and nutmeg. Mash until smooth. Season with salt and pepper, then set aside.
- Heat oil in a large deep frying pan over a medium-low heat. Add sausages and cook for 12 minutes, turning occasionally, or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. Drain pan juices from pan and discard, then return to heat.
- Add remaining butter to pan and cook for 1 minute or until melted. Add onion and cook, stirring occasionally, for 15-20 minutes or until a golden caramel colour and tender. Sprinkle over flour. Stir until well combined. Cook for 1 minute. Slowly add ale and beef stock, stirring constantly, until well combined and mixture comes to the boil. Reduce heat and simmer for 2 minutes or until slightly thickened and smooth. Season with salt and pepper.
- Spoon mash onto serving plates. Top with sausages. Spoon over gravy and serve.