Pork Toulouse Sausages and Sour Cream Smash with Onion Gravy

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill to medium (if using) Prepare vegetables. Cook potatoes in pot of boiling water for about 15 minutes, until tender. Drain well and return to pot. Crush lightly with a fork then fold through sour cream and parsley. Season to taste and cover to keep warm.
2. While potatoes cook, heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for 6-8 minutes, turning occasionally, until cooked through. Set aside, covered, to keep warm. Return pan to medium-high heat, adding extra oil if needed.
3. Cook onion for about 6 minutes, until soft and browned. Reduce pan to low-medium heat, add wine (if using) and simmer for about 1 minute, until almost fully reduced. Add butter and cook until foaming. Add flour and gravy spices and cook for about 2 minutes, stirring, until fragrant.
4. Add stock and mix well to remove any lumps. Reduce heat to low-medium and simmer for about 3-4 minutes, until thickened. Season to taste.
5. While gravy simmers, dice apples and capsicum 1cm, and finely chop spinach. Place veggies in a bowl, along with vinegar and a drizzle of olive oil. Toss to combine and season to taste.
6. To serve, spoon sour cream smash onto plates, top with pork Toulouse sausages and drizzle with onion gravy. Scatter over apple salsa.