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Highland Sausages with Whisky and Onion Gravy
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Highland Sausages with Whisky and Onion Gravy
Serves: 4
Ingredients
- 550g turnips or potatoes
- 675g Waitrose Highland Sausages
- 550g swede, roughly chopped
- 25g butter
- 4tbsp Waitrose Thick Single Cream
- Salt and freshly ground black pepper
- A handful of freshly chopped parsley
- 2tbsp olive oil
- 3 medium onions, halved and cut into wedges
- 2tbsp flour
- 450ml Joubère Beef Stock
- 3tbsp Scotch whisky
Method
- Put the sausages in a lightly oiled foil-lined roasting tin. Cook in a preheated oven at 190ºC, gas mark 5 for 30-35 minutes, turning occasionally until thoroughly cooked.
- Boil the vegetables for about 15-20 minutes until tender. Mash with the butter and cream. Season and add the parsley. Keep warm.
- Heat the oil in a medium-sized pan and add the onion. Simmer for 10 -15 minutes until the onions are golden.
- Stir in the flour, cook for a few minutes, then gradually add the stock. Bring to the boil and simmer gently, stirring occasionally, until the gravy thickens. Add the whisky and adjust the seasoning.
- Add the sausage to the mash, pour the gravy over and garnish with parsley.
Comments
This recipe was first published in January 1999.
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