Ingredients
1kg potatoes, peeled and quartered
2 chicken stock cubes
250ml warm milk
50g melted butter
1 tablespoon cooking oil
8 pork sausages
1 large onion, sliced and separated into rings
500ml beef gravy
2 teaspoons dried oregano
Method
- Place the potatoes in a pan and add enough water to cover
- Bring to the boil, and cook until tender. Then drain, leaving the potatoes in the pan
- Meanwhile, stir the stock cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy
- Heat the cooking oil in a frying pan over medium-high heat. Prick the sausages in a few places with a fork, and place them into the pan
- Cook, turning often, until golden brown and juices run clear. Remove from the pan and drain on kitchen roll
- Using the same frying pan, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp. Add the gravy and heat through
- To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions and gravy, and sprinkle with oregano
