Lamb and Rosemary Sausages with Red Onion Gravy and Butternut Mash
Meaty lamb and rosemary sausages taste fantastic with red onion gravy flavoured with red wine and redcurrant jelly. Transform a midweek favourite into something really special!
Serves 4
3 red onions, thinly sliced
1 tbsp olive oil
2-3 fresh rosemary sprigs
500g Keevil & Keevil Lamb and Rosemary Sausages
500g potatoes, peeled and cut into chunks
500g butternut squash, peeled, deseeded and cut into chunks
1 tsp balsamic vinegar
2 tbsp redcurrant jelly
100ml (3 ½ fl oz) red wine
300ml (1/2 pint) lamb or chicken stock
1 tbsp cornflour, blended with 2 tbsp water
Salt and freshly ground black pepper
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6
Put the sliced red onions into a roasting tin, sprinkle with the olive oil and toss to coat. Add the rosemary sprigs.
Arrange the sausages on a rack positioned over the roasting tin, then roast for 20-25 minutes, until the sausages are cooked.
Meanwhile, cook the potatoes and butternut squash in a large saucepan of lightly salted boiling water for about 20 minutes, or until tender.
Lift the sausages to one side. Add the balsamic vinegar, redcurrant jelly, red wine and stock to the red onions. Heat on the hob for a few minutes until bubbling and slightly reduced, then stir in the blended cornflour, stirring until thickened and smooth. Add the sausages to this red onion gravy and keep hot.
Mash the potatoes and butternut squash together and season with salt and pepper. Serve with the sausages and gravy.
Cook’s tip: Try other delicious Keevil and Keevil sausages with tasty variations of gravy and mash, such as:
Duck, Orange & Apricot Sausages with Cranberry Gravy and Leek Mash
Beef and Stout Sausages with Onion Gravy and Mustard Mash
Pork, Honey & Mustard Sausages with Roast Apples and Spring Onion Mash
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Price: £4.50
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