Gluten Free Bangers And Mash With Onion Gravy

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sausages into a roasting tin and place in the preheated oven. Cook for 10 minutes until they start to colour on the outside.
3. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions.
4. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy starting to thicken. Season to taste with salt and pepper.
5. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Keep warm until ready to serve.
6. To make the gravy thick and delicious, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm.
7. Place the baking Download recipe PDF