How to make it

  • 1 Steam butternut until cooked through. Mash with butter and season, add a sprinkle of nutmeg
  • 2 Heat a glug of oil in a pan and fry sausage until cooked through. Remove and keep warm.
  • 3 Add sage to pan and fry until crisp. Remove and set aside.
  • 4 Toss onion into pan and slowly cook until soft and sweet.
  • 5 Add brandy and deglaze pan, scraping off any bits that stick to bottom.
  • 6 Add chicken stock and boil to reduce by half. Season.
  • Serve sausage and mash with lashings of gravy and sage leaves for garnish.

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