Simple sausage and mash with onion gravy (serves 4)

This recipe delivers a rich and comforting meal that’s effortlessly satisfying, with creamy mash and savoury sausages at its heart. Whether you opt for classic meat or customise with your favourite vegetarian sausages, it’s perfectly paired with a medley of seasonal vegetables for a truly indulgent twist on a homely favourite.

Ingredients

  • 8 good-quality sausages
  • 1kg potatoes, peeled and cut into even-sized chunks (Maris Piper or King Edward work best)
  • 50g butter
  • 100ml milk (or cream for richer mash)
  • 2 large onions, sliced
  • 1 egg
  • ½ tsp dark brown sugar
  • 2 tbsp plain flour
  • 300ml beef or vegetable stock
  • Salt and pepper to taste
  • A little oil (optional)
  • Or instead of sugar, flour, and stock can use granules instead.

Instructions

Fry the sausages in a frying pan over medium-low heat for 15-20 minutes. Turn them frequently until cooked through and golden brown. Adding a little oil can prevent sticking, if desired. While cooking, start the potatoes. Once cooked, keep them warm in a low oven or covered with foil.

Boil the potatoes in salted water for about 10-15 minutes, or until just tender. Drain the potatoes well and return them to the pan.

Gravy (simultaneously): While the potatoes are boiling or immediately after draining them, start the gravy. In the same pan used for the sausages, sauté the sliced onions over low heat until very soft and beginning to colour. This may take 10-15 minutes for optimal caramelisation.

Finish the Mash: Heat the butter and milk (or cream) together until melted. Then, add this mixture, along with the egg, to the potatoes. Mash until smooth and lump-free.

Finish the Gravy: Once the onions are soft and coloured, stir in the brown sugar and flour. Cook for a few minutes. Gradually add the stock (and red wine, if using), stirring constantly. Continue to cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

Serve: Divide the mashed potatoes between plates. Top with the cooked sausages and generously spoon over the onion gravy.

Vegetable side dish of your choosing

Peas are a classic accompaniment to sausage and mash. However, other great choices include:

Steamed greens like broccoli or green beans.

Roasted root vegetables such as carrots, parsnips, or swede.

Braised red cabbage.

Cauliflower au gratin.

Tips and variations

  • Sausage Quality: Use the best quality sausages you can find for optimal flavour.
  • Avoid pricking the sausages, as it can cause them to lose their juices.
  • Use floury potatoes like Maris Piper or King Edward for a fluffy mash. Mash with a ricer for lump-free results. Warm the milk and butter before adding them to the potatoes.
  • Add a splash of Worcestershire sauce or a teaspoon of Marmite for extra depth to the gravy. A splash of red wine also adds richness.
  • For a twist, try adding whole-grain mustard, chopped chives, garlic, or cheese to the mashed potatoes.
  • Swap the sausages for vegetarian sausages and use vegetable stock for the gravy

Fridge and Freezer

Fridge: up to 3 days

Let it cool to room temperature before refrigerating.

Store in an airtight glass container to prevent drying out or absorbing other fridge smells.

Reheat thoroughly until piping hot above 65°C, ideally using the oven or microwave.

Freeze: up to 3 months

in freezer-safe glass containers to avoid freezer burn.

Defrost in the fridge overnight before reheating, or reheat from frozen if you’re in a rush (just add a few extra minutes).