Sausages with Mash and Onion Gravy is one of my favourite recipes. Thick onion gravy with soft mash potato and perfectly cooked Cumberland Sausages is in my top 5 recipes. This main dish is ideal all year round and is filling, comforting and incredibly tasty. I serve with frozen peas for additional colour, flavour and texture.
Sausages with Mash and Onion Gravy
- Put a frying pan over a high heat and dry fry the sausages.
- Bring another saucepan of water to the boil. Add ½ tsp salt.
- Whilst boiling, peel the potatoes and cut into small cubes.
- Add the potatoes to the pan and cook until soft.
- Remove from heat and drain using a colander.
- Place in a bowl and mash with either a potato masher or a folk.
- Add a beaten egg (or tbsp milk and knob of butter) to make it really smooth.
- Bring a saucepan of salted water to the boil
- Add enough frozen peas for one portion per person
- Peel onions and slice thinly.
- Add olive oil to a frying pan and fry until translucent.
- When cooked, sprinkle with cornflour (or gravy browning) and crumble an stock cube over the onions.
- Add a little boiling water and stir constantly until gravy thickens.
- The peas should be cooked by now so drain, and add a little butter.
- Pre warm the plates and serve the sausages.
- Spoon the mashed potatoes alongside sausages and add the cooked peas.
- Spoon the thick onion gravy over sausages and mash and dig in.