Sausages with Mustard Mash and Red Onion Gravy

Classic British comfort food found on
Sausages with Mustard Mash and Red Onion Gravy

There’s nothing better than a hearty plate of comfort food on a rainy late summer day. That’s why you will love this triple-tested sausage and mash recipe which is not only quick but cheap to make!

900 g (2lb) floury potatoes, peeled and cut into even chunks
40 g (11⁄2oz) butter
1 red onion, sliced
2 level tbsp plain flour
450 ml (3⁄4 pint) hot beef stock
1 level tsp tomato purée
2 tbsp freshly chopped flat-leafed parsley
4 tbsp milk
2 level tbsp wholegrain mustard
1 tsp vegetable oil
8 thick pork sausages


[1] Cook the potatoes in boiling salted water for 15-20min until tender.

[2] While the potatoes cook, melt half the butter in a small pan and fry the onion for 10min until soft and translucent. Add flour and stir in, then cook for 1 min. Add the stock gradually, stirring the gravy until smooth. Add the tomato purée and stir in, then simmer for 5 min until thickened. Add the parsley, stir in and season.

[3] Drain the potatoes, then add milk and remaining butter, season and mash. Stir in the mustard and keep warm.

[4] Heat the oil in a frying pan and fry the sausages for 10-12min, turning occasionally, until golden and cooked through.

[5] Serve mash and sausages on warmed plates, drizzling with gravy.