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Sausages with Mash and Onion Gravy
A delight to cook and a pleasure to eat.
4.72
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74
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Course:
Main Dish
Cuisine:
British
Keyword:
Gravy, Mash, Sausage, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
People
Calories:
760
kcal
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Ingredients
8
large
Cumberland sausages
2
medium
onions
1
cube
beef stock
1
tbsp
cornflour
or gravy browning
1
tbsp
olive oil
or sunflower oil
4
medium
potatoes
1
large
eggs
or mike & butter – for Mash
2
portions
frozen peas
½
tsp
salt
Instructions
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.
Nutrition
Calories:
760
kcal
|
Carbohydrates:
44
g
|
Protein:
32
g
|
Fat:
50
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
1
g
|
Cholesterol:
169
mg
|
Sodium:
1405
mg
|
Potassium:
1418
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
204
IU
|
Vitamin C:
47
mg
|
Calcium:
61
mg
|
Iron:
4
mg