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Comfort food

Sausage and Mash with Onion Gravy

Well-browned pork sausages, smooth mustard mash and deeply softened onion gravy - familiar comfort food with the details treated properly.

MealComfort foodFamily dinnerDinnerHigh protein
Total time1 hour
DifficultyModerate
Community ratingNew recipe
Per serving32.7g protein
Stock food photograph for Sausage and Mash with Onion Gravy
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Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Sausages and gravy

  • 8good-quality pork sausages (about 600g)
  • 1 tspvegetable oil
  • 2large onions (about 400g), thinly sliced
  • 1/2 tspfine salt
  • 20 gbutter
  • 1 tbspplain flour
  • 400 mlbeef or chicken stock
  • 1 tspWorcestershire sauce
  • 1 tspDijon mustard
  • 1/2 tspdried thyme
  • 1/4 tspblack pepper

Mash

  • 1.2 kgfloury potatoes, peeled and cut into even chunks
  • 60 gbutter
  • 150 mlwhole milk, warmed
  • 1 tspwholegrain mustard
  • 3/4 tspfine salt
  • 1/4 tspblack pepper

Optional vegetable

  • 300 gfrozen peas

Per serving

1004 kcal32.7g protein94g carbs58g fat

Nutrition calculated from 18 of 18 ingredients

Approximately 760 kcal, 29g protein, 68g carbohydrate, 42g fat and 7g fibre per serving.

Clear and checked

Method

  1. 01

    Heat the frying pan

    20 min

    Heat the frying pan over medium heat. Add the oil and sausages, then cook for 18-22 minutes, turning regularly, until evenly browned and at least 75°C in the centre. Transfer to a warm plate.

  2. 02

    Add the onions and 1/2 tsp salt

    15 min

    Add the onions and 1/2 tsp salt to the same pan. Cook over medium-low heat for 15 minutes, stirring often, until very soft and golden. Add a tablespoon of water whenever the pan looks dry.

  3. 03

    Meanwhile

    18 min

    Meanwhile, cover the potatoes with cold salted water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and steam dry in the hot pan for 2 minutes.

  4. 04

    Mash or rice the potatoes

    3 min

    Mash or rice the potatoes, then beat in the 60g butter, warm milk, wholegrain mustard, salt and pepper. Cover and keep warm.

  5. 05

    Add 20g butter to the onions

    1 min

    Add 20g butter to the onions. Stir in the flour for 1 minute, then gradually add the stock while stirring. Add Worcestershire sauce, Dijon mustard, thyme and pepper.

  6. 06

    Simmer the gravy

    6 min

    Simmer the gravy for 5-7 minutes until glossy and lightly thickened. Return the sausages and any resting juices for 2 minutes to reheat. Adjust seasoning only after tasting the stock and sausages.

  7. 07

    If serving peas

    3 min

    If serving peas, boil them for 3 minutes and drain. Spoon the mash onto warm plates, add two sausages each and finish with plenty of onion gravy.

Equipment check

6 items required

  • Large frying pan
  • Large saucepan
  • Potato masher or ricer
  • Wooden spoon
  • Whisk
  • Small saucepan or microwave-safe jug

Dietary and allergen note: Contains gluten and dairy. Check sausages, stock and Worcestershire sauce for allergens; gluten-free versions work well.

Members will be able to save their equipment and see compatibility automatically.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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