Sausages and Mash with a Murphy's Irish Stout Onion Gravy

There's nothing better than a first class sausage (stop sniggering at the back please) and recently I've discovered that the ones in the butchery at the Hollies Farm Shop in Little Budworth, Cheshire are absolutely sublime, and at about the same price as a 'luxury' supermarket sausage.

The great thing is, you can mix and match, so I went for two of the Cumberland, a couple of Welsh Dragon (with leek and chillies), and some olde English pork sausages. A sausage selection box for the carnivore!

I didn't want to marry these plump and juicy specimens with egg, chips and beans, and didn't want to drown them in a casserole either; especially as I was starving and wanted my tea fairly quickly.

A quick look in the fridge and there was a can of Murphy's winking at me, I started pouring and had a lightbulb over the head moment... onions... stout... sausages...

So enough story telling, my mouth's watering again as I write this and I only finished eating twenty minutes ago.

Ingredients (serves 2)
6 Good quality pork sausages (a variety of different ones if possible)
2 large potatoes - maris piper or King Edwards are best
Savoy cabbage
1 medium onion
1Tbsp plain flour
125ml Murphy's Irish Stout (Guinness will do too)
500ml chicken stock
1 tsp of Dijon Mustard
1tsp balsamic vinegar
Butter
Olive Oil
Salt and pepper

First of all get the spuds peeled, chopped and on the boil, bang your sausages under a medium hot grill, and then thinly slice your onion.

Into a saucepan add a generous knob of butter and a tablespoon of olive oil, heat it and when the butter has melted add the onions; cook these for about 5 minutes, until soft and a little golden. Once your onions have softened stir in the flour, and when mixed, add the stout, the stock, mustard, balsamic vinegar, and some salt and pepper. Bring to the boil and it should have started to thicken, turn the heat down to a lively simmer, leave and chop your cabbage.

By now your potatoes should be starting to get tender, with about 7 minutes to go, put your cabbage on (I prefer it steamed, but you can boil, it microwave it, or whatever you prefer.)

Turn your sausages over under the grill, and check on the gravy it should have reduced a little and be of a lovely consistency, turn the heat down and taste. Adjust seasoning and add some more mustard if you feel it needs it.

Check your potatoes with a fork, and if if tender, add milk and butter and mash them. Place a mound of mash on your plates, with the sausages and cabbage, then ladle the thick sauce over the top.

You'll be making this again, and again.