Sausages with Marmite mash
- 2 small onions, halved and thickly sliced
- 1 tbsp balsamic vinegar
- 8 good-quality pork sausages
- 1.4kg Maris Piper potatoes, peeled and cut into 3cm cubes
- 300ml beef stock
- 50g unsalted butter
- 100g cheddar or red Leicester cheese, grated
- 2 tbsp Marmite
- 2 tbsp chopped flat-leaf parsley
Step by step
Preheat the oven to 220°C, fan 200°C, gas 7. Put the onions into a roasting tray with the vinegar and a little seasoning. Sit the sausages on top and roast for 20-25 minutes, stirring halfway through, until the onions and sausages are golden brown.
Meanwhile, put the potatoes in a pan of cold water with plenty of salt and bring to the boil. Once boiling, cook for 8-10 minutes until almost breaking apart. Drain and steam dry for a minute.
Pour the beef stock over the sausages in the tin and put it back in the oven for a further 10 minutes until reduced slightly (it won’t be thick like regular gravy).
Mash the potatoes with a masher or ricer, and add the butter, seasoning and grated cheese. Stir to melt the cheese into the mash, then add the Marmite. Give everything a really good stir again until the Marmite is rippled through.
Serve the sausages, mash and onion gravy in bowls with a scattering of parsley.