Cherry & Dennis Recipes

British Sausage and Mash with Onion Gravy

Name: British Sausage and Mash with Onion Gravy
Total time: 55 min
Yield: 4 servings
Ingredients: 8 piece pre-cooked sausages; 800 g medium potatoes; 120 ml milk; 30 g butter; 2 piece onion; 1 tbsp cooking oil; 20 g butter; 2 tbsp all-purpose flour; 400 ml beef stock; 1 tsp Dijon mustard; 1 tsp salt; 1/2 tsp Black pepper

香腸薯蓉配洋蔥汁

British Sausage and Mash with Onion Gravy — finished dish

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Pan-browned sausages with smooth mash and slow-cooked onion gravy make a practical British family main.

Ingredients

Main ingredients

8 piece pre-cooked sausages
800 g medium potatoes
120 ml milk
30 g butter
2 piece onion

Seasoning

1 tbsp cooking oil
20 g butter
2 tbsp all-purpose flour
400 ml beef stock
1 tsp Dijon mustard
1 tsp salt
1/2 tsp Black pepper

British Sausage and Mash with Onion Gravy — ingredients overview

Tools

knife
cutting board
frying pan
spatula
measuring spoons
mixing bowl
potato masher
saucepan
whisk
serving plate

Steps

Step 1

Peel and cut potatoes

Peel 800 g potatoes, cut them into even 3 cm chunks, then rinse until the water runs clear so they cook evenly.

Step 2

Boil the potatoes

Cover the potatoes with cold water, bring to a boil, then simmer over medium heat for 20 minutes; a knife should slide through the centre without resistance.

Step 3

Slice the onions

Peel 2 onions, halve them through the root and slice into thin, even half-moons; keep the slices together for the gravy.

Step 4

Brown the sausages

Heat 1 tbsp oil in a frying pan over medium heat; brown all 8 sausages for 10 minutes, turning every 2 minutes until evenly coloured, then transfer to a plate.

Step 5

Soften the onions

Add the sliced onions to the same pan and cook over medium-low heat for 10 minutes, stirring often, until soft and deep golden without burnt edges.

Step 6

Make the gravy base

Lower the heat, melt 20 g butter into the onions, stir in 2 tbsp flour and cook for 2 minutes until a smooth paste forms and the raw flour smell disappears.

Step 7

Whisk in the stock

Whisk in 400 ml stock a little at a time, then stir in 1 tsp mustard; bring to a gentle simmer and whisk until no flour lumps remain.

Step 8

Simmer the onion gravy

Return all 8 sausages to the onion gravy and simmer uncovered over low heat for 8 minutes, turning once, until the gravy coats a spoon.

Step 9

Drain and steam-dry potatoes

Drain the potatoes well, return them to the hot dry pot and shake over low heat for 2 minutes until the surfaces look dry and floury.

Step 10

Mash with milk and butter

Warm 120 ml milk; mash it into the potatoes with 30 g butter and 1 tsp salt until smooth, with no hard potato pieces remaining.

Step 11

Check gravy and sausage heat

Stir 1/2 tsp black pepper into the gravy and check that each sausage is piping hot through the centre, at least 75°C, before removing the pan from the heat.

Step 12

Plate and serve

Spoon the smooth mash onto four plates, add 2 sausages to each, and ladle over the onion gravy while everything is hot.

Common mistakes

Cutting the potatoes too small makes them absorb excess water and produces watery mash.
Piercing the sausage skins to prevent splitting releases their juices and leaves the sausages dry.
Pouring all the stock into the roux at once creates flour lumps that are difficult to remove.

Tips

Boil the potatoes while the sausages brown; after draining, keep the potatoes in the warm pot and mash only as the gravy finishes.

For reheating, chill the mash separately from the gravy; loosen the mash with a little milk and warm the sausages in the gravy.