🧑🍳 Sausage and Mash with Onion Gravy
Serves: 4 | Prep Time: 10 min | Cook Time: 30–40 min
📝 Ingredients
For the Sausages & Mash:
8 good-quality pork sausages
1.5 lbs (700g) potatoes (Yukon Gold or Maris Piper work well), peeled and chopped
1/4 cup (60ml) milk
2–3 tbsp butter
Salt and pepper, to taste
For the Onion Gravy:
2 large onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
1 tbsp plain flour
2 cups (500ml) beef or vegetable stock
1 tsp Worcestershire sauce
Salt and pepper, to taste
Optional: 1 tsp balsamic vinegar or a pinch of sugar for added sweetness
👨🍳 Instructions
1. Cook the Sausages:
Preheat your oven to 375°F (190°C).
Place the sausages on a baking tray and roast for 25–30 minutes, turning halfway, until browned and cooked through.
Alternatively, pan-fry them over medium heat until browned and fully cooked.
2. Make the Mashed Potatoes:
Boil the peeled, chopped potatoes in salted water for about 15–20 minutes, until tender.
Drain well, then mash with butter and milk. Season with salt and pepper to taste.
3. Prepare the Onion Gravy:
In a pan, heat butter and olive oil over medium heat.
Add the sliced onions and cook slowly for 10–15 minutes, stirring occasionally, until soft and golden.
Stir in the flour and cook for 1–2 minutes.
Gradually pour in the stock, stirring constantly to avoid lumps.
Add Worcestershire sauce and optional balsamic vinegar or sugar.
Simmer for 10 minutes until thickened. Season to taste.
4. Assemble & Serve:
Spoon creamy mash onto plates, top with sausages, and generously ladle over the onion gravy.
Serve with peas or green beans if desired.