Ah, the beloved classic: Sausage and Mash with Onion Gravy. This comforting dish is an absolute favourite of mine, and it’s no surprise why. With its rich, savoury sausages, creamy mash, and luscious onion gravy, each bite offers a symphony of flavours that warms both the heart and soul. Let me guide you through crafting this delightful dish that feels like a hug on a plate.
Why You’ll Love This Recipe
- Hearty Comfort: The combination of sausages with creamy mash and rich onion gravy is the ultimate comfort food combo.
- Easy to Make: With simple ingredients and clear steps, anyone can whip up this classic dish with ease.
- Family Favourite: It’s a guaranteed hit with both kids and adults, making it perfect for any family dinner.
- Customizable: You can easily adapt it to suit dietary preferences or what’s available in your pantry.
Ingredients You’ll Need
The success of our Sausage and Mash with Onion Gravy lies in its simplicity. Each ingredient plays a crucial role, creating a perfect medley of flavours and textures in this beloved dish. Let’s dive into what you’ll need.
- Sausages: Use quality sausages for the best flavour. Pork or beef works wonderfully here, as they add a rich, meaty base.
- Onions: These form the backbone of our gravy, lending sweetness and depth.
- Mixed Herbs: A sprinkle of dried herbs adds an aromatic note that pairs beautifully with the sausages.
- Potatoes: Choose a starchy variety for the fluffiest mash.
- Butter and Milk: Essential for a creamy, silky mash. Don’t skimp on these!
- Stock: Beef, chicken, or vegetable stock enriches the gravy, adding layers of savoury goodness.
Variations
This recipe is incredibly versatile, allowing you to tweak it based on what’s in your pantry or your dining companions’ preferences. Here are a few ideas to get you started on customizing your Sausage and Mash with Onion Gravy.
- Vegetarian Version: Swap out the sausages for plant-based alternatives. There are so many delicious options available now that mimic the flavour and texture of meat.
- Cheesy Mash: Stir in a handful of grated cheese for an extra creamy and indulgent mash.
- Spice It Up: Add a bit of chili or cayenne to the gravy for a kick of heat.
How to Make Sausage and Mash with Onion Gravy
Step 1: Roast the Sausages
Preheat your oven to 200C/180C Fan/Gas 6. Place the sausages in a roasting tin and pop them into the preheated oven. Let them bake for about 10 minutes, then give them a turn to ensure even cooking. Roast for another 5 minutes until they have a nice brown colour.
Step 2: Prepare the Onion Gravy
Add the sliced onions to the tin with the sausages. Mix your dried herbs, English mustard, and stock together, then pour this fragrant mixture over the sausages and onions. Return the tin to the oven for about 20 minutes, allowing the flavours to meld beautifully and the gravy to thicken.
Step 3: Make the Perfect Mash
While the sausages and onions are working their magic, cook the potatoes in a pan of boiling water until tender. Drain and mash them until smooth. In a separate pan, heat your butter and milk, letting them melt together into a deliciously buttery mixture. Pour this over your mashed potatoes, mixing well to incorporate.
Step 4: Finish the Gravy and Serve
Mix softened butter and flour into a paste, then add it to the baking tray of sausages and onions on the hob. Stir continuously until the gravy thickens slightly. Reintroduce the sausages to the gravy, warming them through for a final couple of minutes. Serve your scrumptious sausages, mash, and peas with a generous ladle of onion gravy.
Pro Tips for Making Sausage and Mash with Onion Gravy
- Gravy Consistency: If your gravy is too thin, let it simmer a bit longer to reduce and thicken. Don’t rush this step as it intensifies the flavours.
- Mash Magic: For the fluffiest mash, make sure your potatoes are dry after boiling before mashing them. This prevents excess moisture from making the mash soggy.
- Sausage Colour: Rotate the sausages mid-baking for an even colour and crispy texture.
- Peas Perfection: For vibrant peas, cook them until just tender. A quick blanch retains their bright colour and sweet flavour.
How to Serve Sausage and Mash with Onion Gravy
Garnishes
While the Sausage and Mash with Onion Gravy stands tall on its own, a sprinkle of freshly chopped parsley or chives can add a hint of freshness that beautifully complements the rich flavours. It also gives it a nice pop of colour, making it visually appealing.
Side Dishes
Pair this hearty meal with a crisp green salad or steamed green beans to provide a refreshing contrast to the rich sausages and creamy mash. A nice crusty bread can also be a great companion, perfect for mopping up any last bits of that delicious gravy.
Creative Ways to Present
For an elegant presentation, serve your dish on a large, flat plate. Spoon the creamy mash onto the center, then arrange the sausages artfully across the top. Finally, drizzle the onion gravy over the top in a cross-hatch pattern for a gourmet finish. Adding some lightly steamed peas around the edges creates a lovely border of green.
Make Ahead and Storage
Storing Leftovers
If you’re left with extras, you’re in luck! Store any leftover sausages, mash, and onion gravy in separate, airtight containers in the refrigerator. They’ll stay fresh for up to three days, allowing you to enjoy this comfort meal again without any fuss.
Freezing
For those who would love to save some for later, freeze the sausages and mash separately in freezer-friendly containers. They’ll keep their taste and texture for about one month. Gravy is also freezable, but make sure to store it in a separate container for best results.
Reheating
Reheat your mashed potatoes and sausages in the oven at a low temperature to maintain their texture, or you can microwave them for a quick option. Thaw your gravy first if needed, then reheat it in a pan on the stove, stirring until it returns to its silky consistency.
FAQs
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Can I use a different type of sausage?
Absolutely! You can use any sausage you prefer. Chicken, turkey, or even vegan sausages work well for those who have specific dietary preferences.
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Is there a substitute for English mustard?
If you’re out of English mustard, Dijon or whole grain mustard make great substitutes and will still provide that tangy depth.
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Can I make the mash in advance?
Yes, you can prepare the mash a day ahead. Just reheat it gently with a touch more milk and butter before serving to retain its creamy texture.
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What’s the best way to mash potatoes without lumps?
For lump-free mashed potatoes, ensure your potatoes are evenly cooked and use a potato ricer or masher. Avoid over-mixing as it can make the mash gluey.
Final Thoughts
There you have it, a heartwarming recipe for Sausage and Mash with Onion Gravy that’s bound to become a staple in your kitchen. Whether it’s a cozy weeknight dinner or a special family gathering, this dish is sure to bring smiles all around. Give it a try, and let me know how it goes – I promise it will not disappoint!
Print
Sausage and Mash with Onion Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Stovetop, Pan-frying
- Cuisine: British
Description
Sausage and mash is a comforting classic British dish combining juicy sausages cooked in onion gravy with smooth mashed potatoes and tender peas, perfect for a hearty family meal in under 30 minutes.
Ingredients
For the sausages and onion gravy
- 8 sausages
- 2 onions, sliced
- 1/2 tsp dried mixed herbs
- 1/2 tsp English mustard
- 600ml/20fl oz beef (or chicken/vegetable) stock
- salt and black pepper to taste
- 2 tsp softened butter
- 2 tsp plain flour
For the mash
- 900g/2lb potatoes, peeled and chopped into equally sized cubes
- 50g/1 3/4oz butter
- 100ml/3 1/2fl oz milk
To serve
- 300g/10 1/2oz frozen peas
Instructions
- Preheat oven: Set the oven to 200°C/180°C Fan/Gas 6, preparing for roasting the sausages.
- Cook sausages: Place the sausages in a roasting tin and bake for 10 minutes. Turn them over and cook for an additional 5 minutes until they develop a good color.
- Add onions and gravy base: Scatter sliced onions over the sausages in the tin. Mix dried herbs, mustard, and stock, then pour over the sausages and onions. Return to the oven and cook for 20 minutes until sausages are cooked and gravy thickens. Season with salt and pepper.
- Make mashed potatoes: Boil peeled and chopped potatoes in salted water until tender, about 15 minutes. Drain thoroughly and mash until smooth.
- Prepare mash toppings: Heat butter and milk together until butter melts. Season with a pinch of salt and pepper. Pour over mash and combine well until creamy.
- Cook peas: Boil or steam peas for 2–3 minutes until tender, then drain and set aside.
- Prepare onion gravy: Remove sausages from the baking tray and keep warm. Place the tray on the hob, add butter and flour mixture, whisking for 2–3 minutes until slightly thickened. Return sausages to the gravy and heat through for 1–2 minutes.
- Serve: Plate the sausages with mashed potatoes, peas, and spooned onion gravy on top for a hearty, comforting meal.
Notes
- Ensure the sausages are cooked through before serving.
- Adjust cooking times if using larger or smaller sausages.
- You can make the gravy ahead and reheat before serving.
- For extra flavor, add a splash of red wine or Worcestershire sauce to the gravy.
Nutrition
- Serving Size: 1 plate (roughly 400g)
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 80g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 110mg
