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Cumberland Sausage with Onion Gravy

ingredients

serves: 4
625 g old potatoes, peeled and roughly chopped
425 g swede (rutabagas), peeled and chopped
500 g frozen Cumberland sausages
75 g cherry tomatoes, halved
2/3 cup (150 ml) 1/4 pt semi skimmed milk
2 tbsp (1 oz) 25 g butter
salt and freshly ground black pepper
125 g broccoli, cut into florets
1 onion, sliced
1 tbsp vegetable oil
4 tsp beef gravy granules

method

1. Preheat the grill to a high heat.

2. Boil the potatoes and swede for about 15 - 20 minutes, until just cooked, then drain.

3. Meanwhile, cook the sausages under the grill for 18 - 20 minutes turning every 3 - 4 minutes until cooked through. They should be piping hot with no pink colour remaining.

4. Add the cherry tomatoes to the grill pan 5 minutes before the end of the cooking time.

5. Mash the potatoes and swede with milk, butter and seasoning until smooth. Set aside to keep warm.

6. Cook the broccoli florets in lightly salted boiling water for 4 - 5 minutes until tender.

7. For the gravy, saute the onion in the oil over a moderate heat for 5 minutes until soft.

8. Meanwhile, make up the beef gravy granules following pack instructions.

9. Carefully stir in the onion into the hot gravy.

10. To assembly the dish: pile the potato into a cone shape on the middle of a hot serving plate.

11. Split the sausages lengthways and place with the broccoli around the potato.

12. Top with the tomatoes and pour the gravy around the base.

13. Serve piping hot.

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