Cippolini Onions Lend themselves well to caramelisation due to their higher sugar content than the traditional onion.

“The Cipollini onion originates in the Reggio Emilia province of Italy, an area also known for “Prosciutto of Parma” ham and “Parmigiano Reggiano”.” Check out more here

Today I’m putting a rustic/gourmet spin on the classic “Bangers & Mash” with spicy Italian sausages with creamy mash and caramelised cipollini onions with a home made meat gravy. Winter is here 🙂 

 

Italian Sausages, Mash & Caramelised Cipollini Onions
Serves 2
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Ingredients
  1. 4 Spicy Italian Sausages
FOR THE MASH
  1. 4 Large white potatoes, peeled and halved
  2. 1/3 cup whole milk
  3. 1/3 cup cream
  4. salt & pepper to season
CARAMELISED ONION
  1. 2 large cippolini onions
  2. 1/3 cup caster sugar
  3. 1/2 cup balsamic vinegar
  4. 60g unsalted butter
  5. 1 tbspn lemon zest
  6. 2 bay leaves
FOR THE GRAVY
  1. 500ml lamb or beef stock
  2. 2 tbsp brown onion gravy powder
FOR THE DISH
  1. 2 cup cooked green peas
FOR THE MASH
  1. Boil potatoes in a pot of water for 15 minutes or until very soft
  2. Drain and dry with a paper towel briefly and return to dry pot
  3. Return to low heat, add milk , cream, salt & pepper and mash with a potato masher until all lumps have disappeared
FOR THE ONION
  1. Boil a large pot of water
  2. When boiling add in whole cippolini onions and cook approx minutes
  3. Remove from heat , drain,cool slightly and then the skin will easily peel off (discard peel)
  4. Add the sugar to a medium pan with 1 tbspn water
  5. Do not stir the sugar/water and leave over medium heat approx 5 mins until light brown
  6. Remove from heat and stir in butter and then the vinegar
  7. Place mix back on the heat and add in onions, lemon zest and bay leaves
  8. bring to boil, then lower heat and simmer for 1 hour (add a touch water if it looks thick and gluggy)
FOR THE SAUSAGES
  1. Fry in a hot pan or BBQ Until cooked through
FOR THE GRAVY
  1. Heat stock in a medium saucepan
  2. When boiling whisk in gravy powder and cook approx 10 minutes until thickened
TO SERVE
  1. Smear plate with hot mash, place sausages on top
  2. Scoop on peas, caramelized onion and pour gravy over
  3. serve
Mandarin Pie http://www.mandarinpie.com/