Sausage Mash and Onion Gravy

One of my favourite recipes. The beautiful Cumberland sausages add a perfect amount of flavour, pepper and meat to the recipes. Covered in a thick onion gravy makes this a dish that's hard to beat.

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Ingredients

12 large Cumberland sausages
2 medium onions peel/finely slice
25 g unsalted butter
1 tbsp red wine vinegar
415 ml red wine quality
1 tsp dark soy sauce
425 ml beef stock or cube
1/4 tsp sugar
1 leaf bay
1 sprig thyme
1 tbsp sunflower oil
1 tbsp all-purpose flour plain
salt to taste
ground black pepper to taste

Mashed Potato

50 ml whole milk
50 ml cream
1 kg potatoes see note
50 g unsalted butter cold
salt to taste
ground black pepper to taste

Instructions

Place a large frying pan over a medium high heat and add the oil. When the oil is hot, add the sausages and fry for 8 minutes or until browned on all sides and cooked through.
1 tbsp sunflower oil, 12 large Cumberland sausages
Once cooked, remove the sausages from the pan and put to one side for now.
Add the butter to the same pan and allow to melt. Add the onions to the pan and fry for 60 seconds before adding the bay, thyme and sugar and stir well to fully mix.
2 medium onions, 25 g unsalted butter, 1 leaf bay, 1 sprig thyme, 1/4 tsp sugar
Fry the onions until they are lovely and soft and sticky. About 10 minutes. Remove the bay and thyme.
While the onions are frying, place a large saucepan of cold water on the stove and add the potatoes. Turn on the heat and bring the pan to a boil before reducing the heat until the water simmers. Simmer for 10 minutes or until the tip of a knife slides in and out of the potato easily.
1 kg potatoes
Drain the potatoes into a colander and allow to fully drain. Add the milk and cream to the pan and gently warm over a medium heat. As soon as it starts to simmer, return the potatoes to the pan along with a pinch of salt and pepper and start mashing. Once the milk and cream have been mashed in, add the butter a little at time while mashing. You’re looking for a lovely smooth light mash. Taste and adjust seasoning if needed.
50 ml whole milk, 50 ml cream, 50 g unsalted butter, salt, ground black pepper
When the potatoes are nearly done, return the onions to the heat and when warmed up, add the flour and stir well to combine. Add the vinegar and then pour over the wine and dark soy sauce and bring to a simmer. The mixture should be thick at this stage.
1 tbsp red wine vinegar, 415 ml red wine, 1 tbsp all-purpose flour, 1 tsp dark soy sauce
I like to serve peas with this recipe. Place a pan of water on a high heat and when boiling, add the peas with a small pinch of salt. Reduce the heat to a good simmer and cook until the peas are ready. About 5 minutes. While they are cooking they gravy can be finished.
Add the stock to the pan and bring to the boil for 5 minutes not forgetting to stir well frequently. As the gravy reduces in volume, it will thicken perfectly. Taste and adjust the seasoning if required.
425 ml beef stock, ground black pepper, salt
Serve the mash at the base with the sausages and onion gravy poured over and enjoy.

Notes

Note 1: I like to use King Edward potatoes for the mash but any suitable floury potato such as Russet or Yukon Gold will also be perfect.

Nutrition