00:05hello there folks and a very warm welcome as usual back to what's for tea and our wee archive
00:12recipe for this week and i do hope that i find you very well this one is only about a
00:18year old
00:19but it's such a cracking recipe i thought i'd pop it back up again for any new subscribers that may
00:25not have seen this it's the perfect midweek family meal so i'm just going to pass it over to me
00:30from
00:31about a year ago and i'll catch up with you just at the end so the first thing you want
00:35to do is get
00:36your sausages fried off i am using pork sausage links but you use whatever you prefer but you
00:42want to give them about 10 minutes just until they're nicely browned all over don't panic if
00:47they're not cooked all the way through because we're going to continue to cook them in the gravy
00:52anyway so lift those out set them to the side use the same pan to this i'm going to add
00:57a wee knob
00:57of butter let that melt down and then i'm going to add my onion this is a medium sliced onion
01:03so pop
01:04that in you just want to give it a good stir together make sure the butter is well coating
01:09the onions add a dash of salt and this is going to help draw the moisture out of your onion
01:14it will
01:14help sweat down your onion a wee bit quicker so give this about 10 to 15 minutes and it will
01:21start
01:21to go caramelized just like this and then to this i'm going to add one tablespoon of plain
01:27or all-purpose flour so drop that in and just give it a good stir together just until the flour
01:33disappears so a good stir in with that and then we're going to add some more butter so another
01:39tablespoon of butter stir that in as well and it will melt and disappear into the flour and onions
01:45let this cook away for about a minute just to get rid of the raw flour taste and then to
01:50this
01:50i'm going to add some sage and i'm also going to add some thyme you use rosemary or whatever you
01:56prefer i just think sage and thyme goes lovely with onion give that another few seconds and then
02:02we're going to add the sausages back in so you just want to cut your sausages into bite-sized pieces
02:08i
02:08done mine on an angle just because it's a wee bit fancier i am using beef oxo cubes but use
02:14whatever beef
02:14stock you prefer so add in your stock half at a time it'll go nice and thick and once it's
02:21thickened
02:22up i'm going to add the rest of the stock again just give it a good wee stir through let
02:26this bubble
02:27away and then you can add your sausages into your gravy and don't worry you're going to think this is
02:33an awful lot of liquid but it does reduce down pop a bay leaf in there as well and then
02:38a wee splash
02:39of worcester sauce give it another wee stir together and you want to let this simmer away for between 10
02:45to 15 minutes and it will reduce down and get slightly thicker if yours doesn't or you think it's
02:52too watery you can add in some arrowroot or cornstarch or something to thicken it up but it will thicken
02:58and it will thicken in the oven as well remove your bay leaf because we don't want to be eating
03:03that
03:04and i was really happy with this so you just want to turn your heat off and let that cool
03:09down
03:10completely i'm going to do my mash next so get your potatoes into a pan you want to cover these
03:16with cold water and get this up to the simmer once your potatoes are just starting to simmer
03:23you can add some salt because if you add your salt at the beginning it actually takes longer
03:28to boil and i have tested that it does work so add your salt in at this stage then you
03:34want to bring
03:35this up to a boil and you want to let these simmer away for about 15 minutes just until they
03:41are tender
03:42or when you push a knife in you know the knife goes in quite easily just like this so you
03:48don't want
03:48them falling apart but you do want them nice and tender drain your water out and return them back to
03:54the pan i like to add a wee splash of milk and a wee knob of butter as well this
03:59is completely optional
04:00but it does help to make your potato that wee bit smoother so you want to grab a masher and
04:06just mash
04:06these until they're as smooth as you like you don't have to mash them all the way if you prefer
04:12a rougher
04:12potato i do like smooth mashed potato i'm going to add some dried parsley as well just to make it
04:19a wee bit
04:19more interesting give that a mash through and this is lovely and smooth at this point as you can see
04:25and you want to do exactly the same with your potato as you did with your sausage and gravy and
04:31just let
04:31this cool completely i'm going to cover this just to make sure it doesn't develop a skin or go hard
04:37on
04:37the top like i said just put your lid on and let that cool we are going to have baked
04:42beans with ours of
04:43course so i'll heat those up later on once everything is nice and cool you want to grab an oven
04:48dish
04:49i'm going to put my sausages in the bottom and don't worry if you think this is looking dry because
04:54when it heats up in the oven it'll all go nice and loose again same with the mashed potato just
04:59pop
05:00that on the top make sure it's kind of even all the way across just to make sure everybody is
05:05getting
05:06the same amount of sausage and potato mine's a wee bit more uneven at the end but i like potato
05:11so i'll
05:12start there and then cover this with grated cheese and that's it done all you have to do is pop
05:18this into
05:19the middle of your oven for about half an hour up to 40 minutes don't forget everything is cooked so
05:25you're really just warming everything back through just to bring everything together and after half an
05:31hour it'll be looking something like this and doesn't it look wonderful and it's absolutely delicious
05:37but do let this cool down for about five minutes because this is going to be volcanic inside it's going
05:43to be so so warm so do let that cool down and this will do it about four people
05:48because it's very you know it's quite heavy with your potato the gravy there's lots of sausages in
05:54there so this will do it for people quite easily and like i said we are going to have our
05:59baked beans at
06:00the side because i think baked beans with anything like this is just perfect you know any kind of shepherd's
06:06pie cottage pie yeah just lovely with the mashed potatoes so do let me know what you thought of that
06:12one like i said at the beginning just the perfect family midweek meal and just so easy to make so
06:18thank you once again for watching and a huge thank you to the supporters of the channel over on my
06:24patreon
06:24page to the channel members here on youtube for you all for watching leaving your lovely comments
06:30for liking and hyping and thumbsing up and anyone who has left me a super thanks donation on the channel
06:37or bought me a coffee using the buy me a coffee link everything that you do is very much appreciated
06:44it always is so thank you all so much and i will catch up with you during the week back
06:49here on what's
06:50for tea take care and bye for now bye now
