- 8 to 12 free-range British pork sausages
- 500g (1lb 2oz) King Edward potatoes, peeled and cut into equal sized chunks
- 500g (1lb 2oz) celeriac, peeled and cut into equal sized chunks
- 100g (4oz) butter
- 1tbsp wholegrain mustard
- 2 medium red onions, sliced
- 2tbsp plain flour
- 150ml (¼pt) red wine
- 500ml (18fl oz) hot beef stock
- 1 bay leaf
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Arrange the sausages in a roasting tray and transfer to the oven for 20 to 25 minutes, turning occasionally until golden brown and cooked through. Alternatively, grill or fry.
Meanwhile, put the potatoes and celeriac into a large pan and cover with water, add a pinch of salt and bring to the boil. Simmer for 15 to 20 minutes or until tender. Drain well and mash with half the butter to form a chunky mixture. Stir through the wholegrain mustard and season to taste. While the potatoes and sausages are cooking, make the gravy.
Melt the remaining butter in a large frying pan and add the red onions. Fry on a low heat for 10 to 15 minutes until soft. Stir in the flour and cook for 1 minute. Increase the heat and add the wine, stir for 1 minute and pour in the stock. Add the bay leaf and bring to the boil. Reduce the heat and simmer for 10 minutes. Season to taste.