Collection: Organic Pork & Wild Garlic Sausages with Orla Potato Mash & Sausage Pan Gravy

 1. Boil the potatoes

Give the Orla potatoes a quick wash to remove any soil.
Leave the skins on (extra fibre… and less effort).

Cut into even chunks and add to a pot of salted water.
Bring to the boil and cook until fork tender (15–18 mins).

Drain well and leave in the pan for a minute so excess moisture can steam off.

2. Cook the sausages

Drizzle a pan with olive oil and place the sausages in over medium heat.

Cook slowly, turning occasionally so they brown evenly and cook through (12-15 mins).
You want a good bit of colour on them which builds flavour in the pan.

Once cooked, remove the sausages and let them rest on a plate.

Resist the urge to clean the pan. The browned bits add flavour to the gravy.

3. Make the gravy (same pan = extra flavour)

Pour beef broth into the same pan used for the sausages.

Let it simmer while scraping the bottom of the pan with a wooden spoon to lift all the caramelised bits into the broth.

You can keep it as it is for a lighter, more jus-like sauce. If you prefer it thicker, mix a small amount of flour with water and slowly stir it into the broth while it simmers until it reaches your desired consistency.

Taste and season if needed.

4. Mash the potatoes

Mash the drained potatoes (skins and all).

Add butter and milk, mashing until creamy with a bit of texture.

Season with salt and pepper to taste.

5. Plate & serve

Spoon the mash onto the plate.

Place the sausages on top or alongside.

Finish by pouring the sausage pan gravy over everything.

Voilà!