Recipe of the Week 12: Sausages with Mustard Mash

8 sausages
2 onions, cut into wedges
2 dessert apples, cut into wedges
1 tbsp. flour
7 oz. chicken stock
Mustard Mash:
2 lb. potatoes, quartered & scrubbed
3 oz. butter
1-2 tbsp. wholegrain mustard
1 clove garlic, crushed
salt & pepper
olive oil

Put the potatoes into a large pot of cold water, bring to a boil and simmer for 15 minutes until tender.  Meanwhile fry or grill the sausages over a medium heat for 10 minutes, turning to get an even color.  Add the onion and apple wedges and cook with the sausages for 6-7 minutes.  Drain the potatoes well.  When they are cool enough to touch, peel them, then mash well so they are nice and creamy.  Add the butter, mustard, garlic and a good sprinkling of salt and pepper.  Continue mashing.  Taste and add more mustard if desired.  Finally stir in parsley and olive oil.  Transfer the sausages, onion and apple to a serving play.  Pour off the excess fat from the pan to leave about 1 tablespoon, then mix in the flour.  Gradually stir in the stock, bring to a boil and stir until thickened.  Pile the mash up on a plate and stick the sausages and onion wedges on top.  Spoon over the gravy and serve.

This is from a cookbook my sister-in-law picked up in England a couple of years ago.  I really enjoyed this recipe, as did the kids.  We will be having if for dinner this up coming week and wanted to share it.