Classic Country Pork Sausages And Rosemary Mash Potato

METHOD

Heat oven to 200c and cook sausage on non-stick paper for around 25-30mins, turning at intervals to ensure that they are golden brown on either side.

Peel potatoes and chop into halves and boil until soft. Once cooked, drain the water and mash potatoes with butter, rosemary, garlic and milk.

For the gravy, dissolve the x2 oxo cubes in 500ml of water and stir and leave to side.

Fry onions on a medium heat in vegetable oil and once brown add in a table spoon of flour

Add in the stock, rosemary and mix until sauce becomes thick.