2chicken stock cubescombined with 1 1/2 cups boiling water
1teaspoondijon mustard
1tablespoonextra virgin olive oil
8sausagesany flavour you like
Instructions
Cook the potatoes in boiling water until tender. Add the frozen peas in the last 2 minutes. Drain and keep warm.
1 kg potatoes, 1 cup frozen peas
Mash the potatoes and peas in a large bowl with 1 tablespoon of the butter, the milk and half the parmesan. Season with salt and pepper and stir through the parsley (if using). Keep warm.
1 kg potatoes, 1 cup frozen peas, 2 tablespoons butter, 1/4 cup milk, 1 cup parmesan cheese, 1–2 tablespoons parsley leaves
To make a gravy: Melt the remaining tablespoon of butter in a medium saucepan. Cook the onion until soft and golden, about 8 minutes. Add the sugar and caramelise. Stir through the flour, then add the stock, mustard and remaining parmesan. Simmer until thickened.
Add the olive oil to a frying pan and cook the sausages until cooked through.
1 tablespoon extra virgin olive oil, 8 sausages
To serve, place the mashed potatoes and peas in bowls, top with the sausages and drizzle with the creamy onion gravy. Garnish with extra parsley, if desired.
1 kg potatoes, 1 cup frozen peas, 8 sausages, 1–2 tablespoons parsley leaves
