Sausages, mash and onion gravy
We had fish and salad in the van fridge to eat but trudging down Croagh Patrick’s holy mountain in the drizzling rain, it wasn’t the faith of our fathers keeping us going but the thought of a carb-heavy hot dinner. After an exhausting climb, it had to be something solid and comforting. The fish and salad would have to hold. And so this was the pilgrims’ dinner of choice – sausages, mounds of buttery mash and onion gravy.
The rough and ready van method of cooking it
Slice two onions, sauté in butter on low heat for ages, add enough chicken stock to make enough liquid for two, chuck in some mustard, wine vinegar, Worcestershire sauce…basically anything in your cupboard you think will make the gravy taste hearty. Grill the sausages. Boil the spuds and mash up with loads of butter and warm milk. Sprinkle liberally with salt and pepper and there you have it.
No marks for presentation. But it was delicious.