Beef sausages and beer onions with pea and bacon mash
SERVES 4 PREP AND COOK TIME 25 MINUTES
3 (200g) rindless bacon slices, chopped 2 tablespoons extra virgin olive oil 3 medium (450g) onions, sliced thickly ¼ cup (55g) firmly packed brown sugar 330ml bottle beer 1 tablespoon wholegrain mustard 3 sprigs fresh thyme 1kg potatoes, peeled, quartered 1 cup (250ml) milk, warmed 40g butter 1 cup (120g) frozen peas 8 (1.2kg) thick beef sausages
1 Heat a large frying pan over medium heat; cook the bacon, stirring, until browned and crisp. Drain on paper towel. 2 Heat oil in same pan over medium heat. Add onions and a pinch of salt; cook, covered, for 5 minutes or until softened. Turn onions. Add sugar, beer, mustard and thyme; boil for 5 minutes or until liquid is reduced by half. Remove from
pan; cover to keep warm. 3 Meanwhile, boil or steam potatoes until soft; drain. Mash potatoes with milk and butter; season to taste. Boil, steam or microwave peas until just tender; drain. Stir peas and bacon through mash; keep warm, covered, over low heat. 4 Cook the sausages in same cleaned frying pan, over medium heat, turning occasionally with tongs, until the sausages are browned all over and cooked through. 5 Serve sausages and onions with mash.
Not suitable to freeze. Potatoes suitable to microwave.