Foodedo recipe
Sausage and Mash with Onion Gravy and Peas
Pan-fried pork sausages served with buttery mashed potatoes, rich onion gravy and sweet peas.
Ingredients
12 items
- 8pork sausagesCumberland or other good-quality sausages, about 450–500 g total
- 1 kgfloury potatoessuch as Maris Piper or King Edward, peeled and cut into 3 cm chunks
- 125 mlwhole milk
- 40 gunsalted buttercut into pieces
- 2onionsmedium, thinly sliced
- 1 tbspsunflower oil
- 20 gplain flour
- 400 mlbeef stockmade with 1 stock cube
- 2 tspWorcestershire sauce
- 300 gfrozen peas
- to tastefine salt
- to tasteblack pepperfreshly ground
Recipe notes (3)
- Note: Floury potatoes give the lightest mash; waxy potatoes will make a denser result.
- Note: Very thick sausages may need a few extra minutes, so rely on the probe check rather than colour alone.
- Note: The total time to serve is about 50–55 minutes including bringing the potatoes to the boil, so this suits a steady weeknight cook rather than a very fast dinner.
Method
8 steps
Step 1. Put the potatoes into a large saucepan, cover with cold water by a few centimetres and add a generous pinch of salt. Bring to the boil over high heat. Meanwhile, slice the onions, make up the stock and bring the milk out of the fridge. Keep the raw sausages and their packaging away from ready-to-eat ingredients, and wash your hands after handling them.
Step 2. Once the potatoes are boiling, reduce to a steady simmer and cook for 15–18 minutes, until very tender and a knife slips in easily.
Step 3. While the potatoes simmer, heat the sunflower oil in a large frying pan over medium heat. Add the sausages in a single layer and cook for 15–18 minutes, turning every few minutes, until evenly browned and cooked through. Adjust the heat if they are colouring too quickly. Check the thickest sausage with a clean probe thermometer; it should read 75°C for 30 seconds, or 70°C for 2 minutes. Transfer the cooked sausages to a clean plate and cover loosely.
Step 4. When the potatoes are tender, drain them well and return them to the hot pan for 30 seconds over low heat, shaking once or twice to steam off excess moisture. Mash until smooth, then beat in the butter and milk. Season with salt and black pepper to taste, cover and keep warm off the heat.
Step 5. Reduce the sausage pan to medium-low. Add the sliced onions with a small pinch of salt and cook for 10–12 minutes, stirring often, until soft, deep golden and starting to catch slightly on the bottom.
Step 6. Sprinkle the flour over the onions and stir for 1 minute. Gradually pour in the beef stock, stirring well after each addition so the gravy stays smooth, then add the Worcestershire sauce. Scrape up any browned bits from the pan and simmer for 3–5 minutes, stirring occasionally, until the gravy thickens enough to coat a spoon. Season with black pepper and add more salt only if needed.
Step 7. Cook the peas in a small pan of boiling water for 3–4 minutes, or according to the pack instructions, then drain. Return the sausages to the onion gravy for 1–2 minutes to heat through.
Step 8. Spoon the mashed potato onto warm plates, add the sausages, pour over the onion gravy and serve the peas alongside.