This is a delicious, comforting, hearty, warming dish. So this is my sausages and caramelized onion served with creamy mash.

First of all, I need to talk about the sausages. You want to buy good-quality sausages. If you can, I like to use pork, and if I can get them, I like the pork and apple ones with some Bromley Apple in it. Otherwise, just a good pork sausage; you could also use beef or chicken. I wouldn’t necessarily recommend chicken because it’s got quite a tight texture. It’s not as nice to eat unless it’s flavourful, so it works best with good pork butcher sausages.

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The other key to this dish is onions. You want to make sure you’ve got really nice, good caramelized sticky onions.

The ingredients you’re going to need:

• 400 g of good sausages
• You can make a batch of sticky onions, which I’ll come to in a minute.
• You need a tablespoon of plain flour, some fresh thyme, or just dried thyme
• If you can’t get fresh, use 400 mL of a good beef stock. I like to use Oxo cubes or a good, high-quality beef stock
• Some Worcestershire sauce
• some honey and
• some homemade green mustard

Making your sticky onions

First of all, I’m going to explain how to make our sticky onions. Okay, so for your sticky onions, you need:

• 50 grams of butter and about
• 10 medium onions and a teaspoon of sugar

That seems like a lot of onions, but what we’re actually going to do is make a big batch, and then you can freeze some to use later on.

First of all, it’s going to take about 30 minutes to do this. You have to melt the butter fast in a large deep-frying pan. Then you can add your finely sliced onions, and you want to keep moving them around in the pan. This was all well coated in the melted butter. We don’t want to burn the onions; we want them to gently soften. If you have the heat too high, you can burn them, and you can get a really horrible bitter taste, so slow is the key here.

Set them to low heat, and if it’s starting to get a bit dry, you can add like a splash of water. You can add a teaspoon of sugar because it’s going to help bring out the natural sugars and caramelize them, and get them nice and sticky. I also like to add a whole garlic clove smashed into it. It’s just to release some flavor. And, of course, some salt and pepper

This is going to take about 30 minutes. Until it turns a really deep golden color. And then you can take them out and let them cool down. It keeps in the fridge for 5 days, or you can freeze it for up to a month. And then they’re ready for when you want to make your sausage and caramelize it on your mash.

Making the Sausage and Mash

So you’re going to get your sausages, and you can fry them for about 15 minutes, depending on the thickness, until they’re cooked all the way through. And then you can just keep them warm in the oven while we make our gravy.

So you get your portion of the onions, so I figured a handful of the onions and put them into the same pan you had the sausages in, as we’re going to get the flavor off the pan. You can add in your tablespoon of flour and stir that around for a minute just to cook the flour out. We can add your fresh thyme if you’ve got it. If you want to add some rosemary, you can at this point as well. If you don’t have fresh herbs, just use a tablespoon of dried mixed herbs.

Then we want to add your stock gradually, so don’t chuck it all in at once. A little bit at a time, bring it to a boil. By the time you’ve got all the stock in, it’s boiling. So that means lots of bubbles coming up to the surface.

We’re going to add in a few dashes of Worcestershire sauce, salt, and pepper. I like to put in a squeeze of honey for some extra sweetness and a good tablespoonful of whole grain mustard. If you don’t like cold green mustard, you could use a smooth mustard or miss it out completely.

so you going to boil this, and it should thicken to a nice kind of sticky consistency. If it doesn’t quite get there after simmering for 10-15 minutes, what you can do is have a little bit of a cheat and maybe add in some gravy granules.

Then serve with creamy, buttery mash with sausages on top and smothered in your gravy. I like to garnish with chopped spring onion for color. And for extra yummy, add some crispy shallots or crispy fried garlic.