Sausages on Cheesey Mash with Onion Gravy

Crumbly Lancashire cheese and a glorious onion gravy add a really tasty touch to AWT's stunning sausage and mash supper
By Antony Worrall Thompson
Sausages on Cheesey Mash with Onion Gravy
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 8-12 good quality sausages
  • 900 g floury potatoes, such as King Edwards or Maris Piper
  • 175 ml milk, boiled and strained
  • 5 tbsp double cream or crème fraîche
  • 50 g unsalted butter
  • 90 g rashers of streaky bacon, cut into cubes
  • 450 g lancashire cheese, grated
  • black pepper

For the Onion Gravy:

  • 30 g unsalted butter
  • 1 tbsp olive oil
  • 2 onions, peeled and cut into 8 wedges
  • 4 sprig thyme
  • 1 bay leaf
  • 2 tbsp plain flour
  • 150 ml red wine
  • 300 ml beef stock
  • black pepper


1. Gently fry or grill the sausages.

2. Meanwhile, make the cheesey potatoes. Peel the potatoes and cook them in boiling salted water until tender. Drain well and mash until very smooth, then beat in the milk, cream or creme fraiche and butter.

3. In a separate pan, fry the bacon until crisp. Remove the bacon from the pan and keep warm, adding any fat that has been released to the potato puree. Stir the potato well and season to taste.

4. Place the mixture over a low heat. Using a spatula, gradually fold in the cheese and beat well. The mixture will soften and become slightly stringy when lifted with the spoon. Sprinkle with the reserved crispy bacon and serve immediately with the sausages and onion gravy.

For the Onion Gravy:

1. Melt the butter and olive oil in a frying pan, add the onion wedges, thyme and bay leaf and gently fry over a low heat for about 20 minutes, until very soft.

2. Add the flour and cook for 6 minutes, stirring constantly. Slowly add the wine, stirring all the time. Add the stock and simmer until reduced by a third. Season to taste and serve immediately.

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