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Sausage and Mash with Onion Gravy

Sausage Mash and Onion Gravy

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Sausage and Mash with Onion Gravy
17th July, 2017

This Sausage and Mash with Onion Gravy recipe is so quick and simple to make and is great when you have to cook for a crowd at the last minute

The Sausages and Onion Gravy can be made in advance and kept in the fridge or freezer. Just remember to defrost before starting to reheat and reheat thoroughly


  • 8 sausages
  • For the Onion Gravy
  • 1 onion, finely sliced
  • 25g butter
  • 1tbsp oil
  • 2 cloves garlic, finely chopped
  • 25g plain flour
  • � tsp dried thyme
  • 50mls white wine
  • 200mls beef stock
  • For the mash
  • 1kg Potatoes, peeled and cut into quarters
  • 25g butter
  • 50 mls milk
  • 1tsp Dijon mustard


    Pre-heat the oven to 180 C

    Put the peeled and cut potatoes into a deep pan of cold salted water and bring to the boil. Cook until they are done and then drain in a colander and leave to steam with a tea towel over the top

    Once the potatoes are on the hob, prick the sausages and place onto a baking tray. Cook until done (according to instructions)

    Add the oil to a frying pan and when warm, add the butter and melt. Place your onions into the frying pan and begin to sweat down the onions for about 5 minutes over a medium heat. When the onions have softened then add the garlic and thyme and cook for a further minute.

    Add the flour to the frying pan and stir to mix to a paste before adding the white wine, keep stirring and gradually add the beef stock and bring up the heat. The gravy should become quite thick and when it reaches the right consistency; turn down the heat and keep warm.

    Once the potatoes have been drained and steamed for a few minutes, put the potatoes back into the pan and mash them with a potato masher until they've broken down. Add the butter, milk and mustard and mash until smooth.

    Take the sausages out of the oven and remove the sausages from the tray. Add a dash of water to the tray and give it a good scrape to release the cooking juices and then pour this into the gravy for flavour and colouring

    Serve straight away