An old favourite done bloody well
- 1 tablespoon worcestershire sauce
- 2 tablespoons butter
- base
- 1 pinch salt
- 1 tablespoon thyme
- 1 cup peas
- gravy
- 1/3 cup milk
- 1 pinch salt & pepper
- 2 cups beef stock
- 8 sausages i prefer beef or lamb
- 2 white onions sliced
- 2 red onions sliced
- 2 teaspoons celery salt
- 2 tablespoons all purpose flour mixed with a little water
- mash
- 4 large potatoes peeled and diced
- 2 teaspoons horseradish cream
- Carbohydrate 29.4634023338421 g
- Cholesterol 100.969781253947 mg
- Fat 37.7571105258533 g
- Fiber 3.92715078084909 g
- Protein 28.2417342631477 g
- Saturated Fat 13.408115762155 g
- Serving Size 1 1 Serving (570g)
- Sodium 1370.68431039984 mg
- Sugar 25.536251552993 g
- Trans Fat 3.33885431593205 g
- Calories 572 calories
Step-by-step
- Preheat oven to 180 degrees
- Brown the sausages in oven proof fry pan and set aside
- Place base ingredients in fry pan and place in oven for 15 min
- Remove fry pan from oven and stir thoroughly, add sausages
- Place back in oven for 30 min
- Remove fry pan from oven and place over a medium heat element on the stove top
- Stir in gravy ingredients and simmer until the gravy reduced by half
- Boil spuds in a pot of water
- A few minutes before the spuds are done add your cup pf peas
- Once ingredients are just cooked set aside
- Add milk and horseradish cream to pot and place back on the heat stirring constantly
- Once the milk starts to boil remove from heat and add the spuds and peas back
- Mash it all together with salt and pepper to taste
Can an ovenproof frying pan actually handle a dual-stage sear and simmer without warping the base? Standard heavy cast iron or clad stainless steel works best here, because thin aluminum pans will buckle during the initial 180 degrees Celsius oven phase.
Pan Sizing and Heat Retention
Crowding eight sausages into a standard 10-inch skillet prevents proper browning. Use a 12-inch or larger vessel so the meat releases moisture effectively instead of steaming in its own juices. Searing requires medium-high heat on the stovetop before transferring the pan to the oven for the 15-minute base roast.Gravy Thickening Chemistry
Stirring all-purpose flour mixed with water directly into hot beef stock creates a starch suspension that thickens as amylose molecules gelatinize at roughly 95 degrees Celsius. Simmering the mixture until it reduces by half concentrates the beef proteins and onion sugars while cooking out the raw flour taste.Mash Integration Mechanics
Boiling potatoes alongside peas until fork-tender simplifies the process, but draining thoroughly prevents excess water from ruining the texture. Heating the milk and horseradish cream gently before mashing ensures the starch cells do not become gluey from over-processing.
