Sometimes it simple everyday dishes that can taste the best and sausage and mash can be hard to beat on a chilly winter’s evening. It’s no wonder it is a staple on many a pub menu, easy and filling. But why pay pub prices when sausage, mash and onion gravy is easy to make at home.Jump to Recipe
When I was little girl one of my favourite school night was Sausage, mash and tomatoes (or martoes as I called them). I still enjoy sausage and mash especially when the evenings are chilly but now I prefer them served with onion gravy rather than the tinned tomatoes of my childhood. I dry fry the sausages until cooked, then keep them warm in the oven while I make the gravy by sautéing the onions in the fat that has come from the sausages. It is this that gives the the gravy a fabulous flavour.
Step by step Sausage, Mash and Onion GravyPrint Recipe
Sausage, Mash and Onion Gravy
- 8 good quality sausages
- a little oil optional
- 2 large onions sliced
- ½ tsp dark brown sugar
- 2 tbsp plain flour
- 100 ml red wine
- 300 ml beef stock
for the mash
- 1 kg floury potatoes peeled and cut into chunks
- 50 g butter
- 100 ml milk
- salt and freshly ground black pepper.
- Dry fry the sausages in a frying pan for 15 – 20 minutes turning frequently. Add a little oil if they stick to begin with but you should not need more than a little drizzle.
- When the sausages are cooked transfer to a warm oven 150℃ /130℃ /gas mark 2 to keep warm.
- When the sausages are cooked add the onions to the pan in which they were cooked. The sausages are should have produced enough fat to cook the onions but if you are using low fat sausages add a little oil. Fry the onions over a low heat for 10 minutes until very soft.
- Stir in the sugar and flour. Gradually add the wine and cook for a minute or two, then stir in the stock.
- Cook stirring until the gravy thickens.
- Meanwhile cut the potatoes into even sized chunks. Place in a saucepan with just enough water to cover. Add a pinch of salt and bring to the boil. Reduce the heat, cover and cook for 10–15 minutes or until just tender.
- Drain well and mash. Heat the butter and milk together in a separate pan add to the potatoes, and mash again to mix well.
- Serve the sausages and mash with the onion gravy spooned over.
Hints, Tips and Variations
- As with most simple dishes the quality of the basic ingredients will speak volumes. Use the best quality sausages you can get.
- Floury textured potatoes like Maris Piper and King Edwards make the best mash.
- Red wine really helps notch up the flavour of the gravy. Go one step further and added a little port or Maderia. If you omit the red wine replace with extra stock. Perk up the flavour with a splash or two of worcestershire sauce, mushroom ketchup or tabasco.
- Pimp up your mash – cook a chopped chilli and or some garlic in the butter before adding the milk.
I’m linking up with
for British Sausage week
Manjiri from Travels for Taste