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1
Wash and peel the potatoes, cut them into 3cm / 1½in pieces.
2
Add enough water to just cover them in a medium size pan, add 4g / ½tsp of salt, bring them to a steady low boil, get the lid on the pan and set your timer for 20 minutes.
3
Cut the onions into half rings (see the video).
4
Finely cut the spring/green onions.
5
Fry off the sausages, once done, keep them warm.
6
Fry the half ring onions until soft and showing some colour.
7
Add the beef stock to the onions, for an extra smoothness and body, add 50ml of double/heavy.
8
Once simmering mix in the corn flour/starch to thicken.
9
When the time is up on the potatoes, thoroughly drain them, season with salt, add the butter and cream, mash them until nice and fluffy, add the spring onions and whisk them in.
10
Plate and serve-up piping hot with peas and/or Yorkshire pudding.
11
Enjoy.
Method
Ingredients
700g / 1½lb Potatoes (good for mash)
4g / ½tsp Salt
40g / 1½oz Butter
3 Spring onions (diced fine)
400g / 14oz Pork Sausages
1 Onion (medium size)
420ml / ¾pt Beef Stock
50ml Double/Heavy Cream (optional)
2tsp Corn flour/starch
Salt & Pepper
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Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
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