Lorraine Caviston’s Sausages with Wasabi Mash and Onion Gravy (Serves 4)
750g cooked mashed potatoes,
30g fresh wasabi, depending on how hot you like it!!!
Sea salt and freshly ground pepper.
Gravy: 2 large Onions,
oil for frying,
75g plain flour,
100ml red wine,
1 litre strong beef stock,
salt & freshly ground Pepper.
Fry the sausages and onions gently in a dash of olive oil for about 20 minutes until golden.
Meanwhile melt the butter in a saucepan and add the mashed potatoes heat through, add the wasabi and season.
To make the gravy, remove the sausages, add the flour and cook for about 1-2 minutes, stiring all the time. Add the red wine, bring to the boil then simmer to reduce by half. Add the stock and return to the boil, reduce by about one third and season well.
Return the sausages to the pan to warm through.
Serve at least 2 sausages per person on top of a pile of mash and pour on the gravy.