Sausage and mash

Ed Baines serves juicy sausages with a tasty onion gravy sauce and creamy mashed potatoes
By Ed Baines
Sausage and mash
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 12 sausages

For the gravy sauce

  • 55 g unsalted butter
  • 1 tsp olive oil
  • 4 onions, sliced
  • 2 cloves garlic, chopped
  • 1 tsp sugar
  • 1 tsp fresh thyme
  • 200 ml red wine
  • 600 ml beef stock

For the mash

  • 1 kg Maris Piper potatoes, peeled and cut into chunks
  • 100 ml double cream
  • 100 ml milk
  • 25 g butter


1. To make the gravy sauce; warm the butter and the oil in a pan over a medium heat and add the onions and garlic. Cook for 4 minutes stirring occasionally.

2. Add the sugar and cook for 2 minutes.

3. Add the thyme and red wine and cook gently until reduced by two-thirds.

4. Add the beef stock and reduce further by four-fifths.

5. To make the mashed potato; cook the potatoes for 20 minutes in a pan of boiling water.

6. When cooked, season with salt and pepper and add the butter, milk and double cream.

7. Mash together until smooth.

8. To cook the sausages; fry the sausages in a little oil in a frying pan for about 8-10 minutes until cooked.

9. To serve; place the sausages on warm serving plates with the mashed potatoes and serve with the gravy sauce.

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