Sausage and Mash with Rich Onion Gravy

DETAILS

Serves
Serves: 4
Serves
Prep: 15 mins
Serves
Freezable

NUTRITION per portion

Protein: 17g
Kcal: 719
Fat: 44g
Saturates: 18g
Carbs: 54g
Sugar: 10g
Fibre: 6g
Salt: 3.5g

Sausage and Mash with Rich Onion Gravy

INGREDIENTS

  • 8 traditional pork sausages
  • 1 tbsp sunflower oil
  • Small knob of butter
  • 3 small onions, finely sliced
  • 1 thyme sprig
  • 1 bay leaf
  • Pinch of sugar
  • 1 heaped tsp plain flour
  • 1 tbsp red wine vinegar
  • 1 glass red wine
  • 1 tsp soy sauce
  • 400ml beef stock (made with 1 stock  cube)

For the mash:

  • 1 kg King Edward potatoes, peeled and cut into large chunks
  • 100ml whole milk (or 50ml milk and 50ml cream)
  • 50g cold butter, diced
  • Grating of nutmeg
  1. Sausages and Onion Gravy:
    • Heat the oven to 200°C (180°C fan/gas 6).
    • In an ovenproof frying pan, heat the oil and gently sizzle the sausages over medium-high heat for 8-10 minutes, turning them until browned on all sides.
    • Transfer the sausages to a plate.
    • Add the butter to the pan and heat until sizzling.
    • Scatter in the finely sliced onions, stirring them into the butter.
    • Add the thyme sprig, bay leaf, and a pinch of sugar.
    • Give everything a final stir, then place the sausages on top and drizzle over any juices from the plate.
    • Roast everything in the oven for 20 minutes, turning the sausages halfway through.
  2. Mash:
    • While the sausages are cooking, boil the peeled and chunked potatoes in salted water until tender.
    • Drain the potatoes in a colander and let them sit for a minute.
    • In a separate pan, bring the milk to a simmer.
    • Pass the potatoes through a ricer into the hot milk and mash thoroughly.
    • Once mashed, beat with a wooden spoon or spatula over very low heat.
    • Gradually beat in the cold diced butter to achieve extra-fluffy, smooth mash.
    • Season with a grating of nutmeg and keep it warm.
  3. Onion Gravy:
    • When the sausages are cooked, remove them from the oven and keep warm.
    • Put the pan back on the heat and stir the roasted onions. They should be sticky and slightly burnt around the edges.
    • Sizzle for a minute or two more to caramelize.
    • Stir in the plain flour and cook for another minute.
    • Splash in the red wine vinegar, simmer for a minute, then pour over the red wine and soy sauce.
    • Bubble down to a gloopy paste.
    • Pour over the beef stock and boil for 3-4 minutes, or until you have a rich gravy.
    • If you prefer, scoop out the thyme and bay leaves or leave them in.
  4. Serve:
    • Scoop a generous mound of mash onto the middle of each plate.
    • Top with the sausages and ladle the rich onion gravy over them.
    • Enjoy your comforting Bangers and Mash!

This recipe is adapted from Good Food magazine and is perfect for a hearty meal.

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