Cumberland Sausage with Onion Gravy ( Bouillon Your Needs )

Ingredients (10 portions)

Amount	Measure	Name
1	kg	Sausages Pork
900	ml	KNORR Paste Bouillon Roast Beef 1kg
1	kg	Onions large
130	g	KNORR Brown Roux
50	ml	KNORR Concentrated Finishing Bouillon Roasted Shallot
200	g	FLORA Original 2kg
40	g	KNORR PRIMERBA Garlic Paste

Preparation

Advance Preparation
Warm the service plates. Pre heat oven to 180ºC / 350ºF / Gas 4.
Method

1. Place the sausages on a roasting tray, cover and refrigerate until use. Prepare the potatoes into even size pieces and place in a pan just covered with water. Place over a high heat and bring to the boil simmer for 10 minutes or till tender.
2. Make up the bouillon as per manufacturers instructions using 25g to a litre of boiling water.
3. Place the butter in a heavy bottomed frying pan add the onions and fry at a medium to high heat until well caramelized, (see hint below). Mix in the stock bring back to the boil and then whisk in the brown roux and shallot finishing bouillon.
4. Place the sausages in the oven and cook until browned and thoroughly cooked, approximately 10-12 minutes.
5. Serve the sausages centre of plate with mash masked over with onion gravy.
Handy Hint
An optional teaspoon of Marmite added to the onions will give a richer finish to the gravy.
The consistency of the gravy can be adjusted by adding more granules to thicken or water to thin and is bain marie stable for up to four hours, so can be made well in advance of service.
For a vegetarian option use vegetarian sausages rather than meat ones"

Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.