Description
A comforting classic British dish featuring perfectly roasted sausages paired with creamy mashed potatoes and a savory onion gravy. This hearty meal is quick to prepare, making it ideal for a satisfying dinner in less than 30 minutes.
Ingredients
Units
Scale
For the sausages and onion gravy
- 8 sausages
- 2 onions, sliced
- 1/2 tsp dried mixed herbs
- 1/2 tsp English mustard
- 600ml/20fl oz beef or chicken/vegetable stock
- salt and black pepper to taste
- 2 tsp softened butter
- 2 tsp plain flour
For the mash
- 900g/2lb potatoes, peeled and chopped into equal-sized cubes
- 50g/1 3/4oz butter
- 100ml/3 1/2fl oz milk
To serve
- 300g/10 1/2oz frozen peas
Instructions
- Preheat the oven: Set your oven to 200°C (180°C fan/Gas 6) to prepare for roasting the sausages.
- Roast the sausages: Place the sausages in a roasting tin and cook for 10 minutes, then turn them and cook for another 5 minutes until they develop a good color.
- Add onions and stock: Add sliced onions to the tin. Mix dried herbs, mustard, and stock, then pour over the sausages and onions. Roast for an additional 20 minutes, until the sausages are cooked and gravy thickened.
- Make the mash: Boil the peeled and chopped potatoes in boiling water until tender, then drain and mash thoroughly.
- Heat milk and butter: Warm the butter and milk until the butter melts, add a pinch of salt and pepper, then pour over the mashed potatoes, mixing until smooth.
- Cook the peas: Boil or steam the peas in water for 2–3 minutes (boiling) or 1–2 minutes (steaming), then drain.
- Prepare gravy: Remove sausages from the tray and cover to keep warm. Place the tray on the hob and add the butter-flour paste. Whisk over medium-high heat for 2–3 minutes until thickened. Return the sausages to the tray and heat through for 1–2 minutes.
- Serve: Plate the sausages with mashed potatoes and peas, spooning the onion gravy over the top.
Notes
- You can substitute beef stock with chicken or vegetable stock for a slightly different flavor.
- Ensure potatoes are evenly sized for uniform cooking.
- The gravy thickens as it cools; if it’s too thick, add a splash of water or stock to loosen it.
- For extra flavor, add fresh herbs like thyme or rosemary to the gravy when simmering.
Nutrition
- Serving Size: 1 serving (including peas and gravy)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
