Devilled Sausages with Creamy Mash

Ingredients

• 8 piece thick beef sausages
• 1 tablespoon olive oil
• 1 piece brown onion, sliced
• 1 piece green apple, peeled and sliced
• 1/3 cup tomato sauce
• 2 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoon dijon mustard
• 375 millilitre beef stock
• 2 teaspoon cornflour
• 1 kilogram potatoes, peeled and chopped
• 60 gram butter
• 125 millilitre milk

Instructions

1. 1Heat the oil in a large deep frying pan over medium heat. Brown the sausages for 8 minutes, turning them often, then move to a plate.
2. 2Add the onion and apple to the pan. Cook for 5 minutes until soft.
3. 3Stir in the tomato sauce, worcestershire sauce, sugar, mustard and stock.
4. 4Return the sausages to the pan. Simmer on low with the lid ajar for 20 minutes.
5. 5Meanwhile, boil the potatoes in salted water for 15 minutes until tender. Drain, then mash with the butter and milk until smooth.
6. 6Mix the cornflour with 1 tablespoon of cold water. Stir it into the sauce and simmer for 2 minutes until the gravy thickens.
7. 7Serve the sausages and gravy over big spoonfuls of mash with steamed green beans on the side.