Pork Chipolatas With Onion Gravy - cooking recipe

Ingredients

2 tsp vegetable or olive oil
2 None Spanish onions, halved, thinly sliced
1 tbsp balsamic vinegar
2 tbsp gravy powder
16 None lean pork chipolatas
1 lb potatoes, peeled, cut into 1/3 inch pieces
10.5 oz frozen fava beans, thawed, peeled
1 clove garlic, minced
2 tbsp 2% milk

Preparation

Heat oil in a large frying pan over medium-low heat. Saute onions for 8 mins, or until soft. Add vinegar and cook for 1 min, or until combined. Stir in gravy powder and cook for 1 min, or until combined. Remove from heat. Gradually whisk in 2 1/4 cups water. Bring to a boil then reduce heat and simmer for 2 mins, or until mixture thickens.
Meanwhile, heat a large frying pan over medium-high heat. Cook sausages for 8 mins, or until cooked through.
Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Boil for 8 mins, or until tender, adding fava beans for last 2 mins of cooking. Drain then return to pan. Add garlic and milk and mash until almost smooth. Season.
Distribute mashed potatoes between serving plates. Top with sausages and gravy. Serve.