supplied by Geraldine Fynn-Green, Hospitality & Catering lecturer, mom-of-one for now (eek!) and nagging wife to a patient man. Food in our house is always prepared with family in mind and that means no separate meals for our little 15 month old foodie, Gia.
In light of the whole donkey-in-my-meat debacle I would suggest using chicken sausages. Soya sausages especially the “Braai” style would be really great in this recipe for vegetarians or for a meatless Monday meal. If making this recipe for adults only an amazing idea is replacing half of the stock with red wine. Aah wine…
8 potatoes, peeled and quartered
150ml milk or cream (very decadent!), room temperature
2-3 tbls butter
Salt and pepper
6-8 chicken sausages
3 onions, peeled and sliced half moon
2 tsp brown sugar
3 tsp balsamic vinegar
1 tsp cornflour
1 ½ cups chicken stock
2 sprigs of rosemary
Boil potatoes until fork tender. Drain out water and mash potatoes. Only once lumps have been removed add milk/cream and butter. Season with salt and pepper.
Place sausages in a pan of water halfway covering them, with lid on. Lightly cook until all water has evaporated. Add one tablespoon of oil and fry. Once nicely browned on all sides remove sausages from pan.
Using the same pan with all the yummy brown sausage bits stuck to the bottom, lightly sauté the onion and rosemary for ten minutes. Next add the sugar and balsamic vinegar and gently scrap the bottom of the pan. Add the stock and allow to gently bubble.
Reduce the heat and take two tablespoons of the stock and mix with the cornflour, pour back into pan.
When onions have softened and the gravy has thickened, turn off heat and taste for seasoning- here freshly cracked black pepper is a must. Remove rosemary sprigs.
Spoon mash onto plate, top with sausages and pour onion gravy over.
Serve with steamed veggies and / or a fresh salad.If you enjoyed this article, subscribe to the uniquely detailed free weekly newsletter for parents in Gauteng –Jozikids – or KwaZulu-Natal – Kznkids.