Classic Barbeque Sausage with Mustard Mashed Potato, Caramelized onion Gravy & Gremolata


  • 12 x Harvey classic BBQ Sausage

For the Mustard mashed Potato

  • 500 G peeled and cut potatoes
  • 150 ml cream
  • 100g diced butter
  • 3 Tbsp. Seeded mustard
  • Salt and pepper

For the Gremolata

  • 1 packet of fresh flat leaf parsley chopped finely
  • 3 cloves of garlic finely minced
  • Zest of  2 lemons

For the caramelized Onions

  • 2 Brown onions peeled and thickly cut lengthways
  • 100 ml Red wine or Wine Vinegar
  • 500 ml instant gravy hot and ready to go
  • 1 tsp black pepper freshly ground


  1. For the mashed potato – place cut potatoes into a pot of cold salted water and bring to a rolling boil, cook till you can gently insert a knife into them. Meanwhile bring cream to almost boiling point and turn off. When potatoes are ready remove from water and add butter, if available use a mouli and pass the potato, alternatively use a potato masher and mash the potato. Add the mustard and most of the cream and fold it through the potato. Season to taste (add more cream for a wetter consistency)
  2. For the gremolata – mix all ingredients together set aside.
  3. For the caramelized onions, Sautee the onions in a medium hot pan and olive oil until they take on colour, then deglaze with a splash of wine. Make Gravy as per packet info add the onions and pepper, keep in a warm place till service
  4. Place sausages in a fry pan and cook till golden on the outside turning regularly for even cooking
  5. To plate spoon a generous portion of the mash on a plate place sausages on top ladle the onion gravy over the whole dish and sprinkle with gremolata