sausage and mash recipe
Sausage and mash—the ultimate British comfort food duo, a plateful of nostalgia that’s as reliable as a rainy bank holiday. This humble dish has been warming hearts and filling bellies since the 19th century, when sausages became a cheap and cheerful staple for the working class. Paired with creamy mashed potatoes and smothered in onion gravy, it’s the culinary equivalent of a warm hug from your favourite auntie. The beauty of sausage and mash lies in its simplicity: it’s not trying to be fancy, and that’s exactly why we love it. It’s the food of champions, the meal you crave after a long day, and the dish that sparks endless debates over which sausage is best (Cumberland? Lincolnshire? Or are you a rebel who goes for a fancy chorizo?). And let’s not forget the mash—smooth, buttery, and just the right amount of lumpy if you’re feeling authentic. Sausage and mash is the culinary equivalent of a well-worn pair of slippers: comforting, dependable, and always there when you need it. Just don’t skimp on the gravy—this is no time for dry plates.
Sausage and Mash Recipe
Ingredients:
Sausages: 6 high-quality pork sausages (pick your favourite variety)
Mash: 4 large potatoes (peeled and chopped), 50g butter, 50ml milk, salt, pepper
Onion Gravy: 2 onions (thinly sliced), 1 tbsp flour, 500ml beef stock, 1 tbsp Worcestershire sauce, 1 tsp mustard (optional), salt, pepper, oil or butter for frying
Instructions:
Cook the Sausages: Heat a drizzle of oil in a frying pan over medium heat. Add the sausages and cook for 15-20 mins, turning occasionally, until golden and cooked through. Set aside.
Make the Mash: Boil the potatoes in salted water until tender. Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.
Whip Up the Gravy: In the same pan used for the sausages, add a knob of butter and fry the onions over low heat for 10-15 mins until caramelised. Sprinkle in the flour and stir to coat the onions. Gradually add the stock, stirring constantly to avoid lumps. Add Worcestershire sauce, mustard (if using), salt, and pepper. Simmer until thickened.
Serve: Plate up a generous mound of mash, top with sausages, and drown the lot in onion gravy. Perfection.
Tips:
For extra flavour, use the sausage cooking juices in the gravy—it’s liquid gold.
Add a dollop of wholegrain mustard to the mash for a tangy twist.
If you’re feeling fancy, serve with a side of buttery peas or steamed greens.
Don’t rush the onions—low and slow is the key to a rich, caramelised gravy.
Leftover mash? Fry it up the next day for crispy potato cakes. Waste not, want not!
Sausage and mash: simple, satisfying, and utterly irresistible. It’s the dish that proves sometimes, the best things in life are the least complicated.