Gravy: reduce the onions in the butter, bay leaf and thyme for 30-45 minutes. Add the sherry vinegar, grenadine, wine and beef stock and reduce the mixture to the desired consistency. If you prefer a thick gravy, add a little cornflour mixed in water). Barbecue, grill or cook the sausages in the oven. However, dont do them too fast as they may be brown on the outside but not cooked inside. Potato: boil the peeled potatoes in salty water until soft but not disintegrated. Drain into a metal colander, put the colander back in the pan over the heat for a couple of minutes with the potatoes inside it, and replace the pan lid. This dries the potatoes. Mash them with butter, salt and pepper. To serve, pile a mound of potato on a plate, put sausages on top and cover with onion gravy.
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|Serving Size: 1 Serving (2344g)|
|Recipe Makes: 1|
|Calories from Fat: 3711 (74%)|
|Amt Per Serving||% DV|
|Total Fat 412.4g||550 %|
|Saturated Fat 219.6g||1098 %|
|Monounsaturated Fat 132g|
|Polyunsanturated Fat 29.1g|
|Cholesterol 1098mg||338 %|
|Sodium 4661mg||161 %|
|Potassium 5850.2mg||154 %|
|Total Carbohydrate 202.8g||60 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 176g|
|Protein 102.8g||147 %|
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Calories per serving: 4984
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