Sausages with caramelized onions and parmesan mash

Page 105

Cuisine: English/Scottish | Course Type: Main Courses

(3 reviews)

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Recipe Review

This was a brilliant meal, although I will admit to a few changes. My balsamic vinegar started to burn in the corners of my roasting dish, so the whole lot (minus the burnt bits) got poured into the pan with the sausages. Then I added a stock cube and enough water to come halfway up the sausages and shoved the lid on. What I ended up with was the best gravy ever right there in the pan. All the flavours were the same, and the chili made the gravy pop. Also with the flavour of the gravy you don't need to add parmesan to the mash. I'll make this again in the same way to save putting the oven on. Lush!

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