home made Viking Sausages are so delicious, they make wonderful suppers
like this tasty dish with well seasoned, buttery mashed potatoes and my
wife Pat's delicious piping hot onion gravy.
Peel and boil potatoes in salted water for 20 minutes, until soft enough
Roughly chop the onions, place in a medium saucepan with 2 tablespoons
of water and caramelise over a low heat, stirring frequently.
Meanwhile cook your Viking Sausages in a non-stick pan or under the grill
as preferred, turning frequently to ensure they become brown and crisp
on all sides.
Once the potatoes are cooked, mash them roughly using a fork with a few
knobs of butter, a dash of milk, a pinch of salt and freshly ground black
pepper to taste. Try not to overmash the potatoes as the rough texture
adds to the taste and rustic appearance of this dish.
Once the onions are deliciously gooey and soft, stir in the red wine and
stock cube, made up with a little boiling water. Stir over a low heat
until the thick.
Serve on large plates, a central dollop of mash, swimming in gorgeous
gooey gravy with Viking Sausages stuck in the mound at jaunty angles Beano
10 minutes preparation, 25 minutes cooking
8 Viking Sausages
6 Desiree potatoes
Freshly ground black pepper
Pinch of Maldon salt
1 glass red wine
Stock cube to taste (chicken, vegetable, pork, beef etc)