Sausages and mash with onion gravy

An undisputed family favourite - here's how to make the perfect bangers and mash.

Serves: 4

Preparation time:  15 minutes

Cooking time:  40 minutes

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You will need

  • 8 Butcher's Choice Cumberland sausages
  • 1.2kg Maris Piper potatoes, peeled and quartered
  • 30g unsalted English butter
  • 25ml fresh British semi skimmed milk
  • 1 tablespoon olive oil
  • 3 onions, peeled and sliced
  • 6 sprigs fresh thyme, plus a few extra sprigs to garnish
  • 50ml red wine
  • 1½ tablespoons plain flour
  • 1 tablespoon redcurrant jelly
  • 500g pouch Signature beef stock, heated through
  • Freshly ground black pepper
  • 400g frozen British petit pois
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Recipe Information

Step by step guide to making Sausages and mash with onion gravy

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the sausages on a baking tray and cook in the oven for 30-40 minutes, turning occasionally, until golden and cooked through.
  2. Meanwhile, put the potatoes in a pan of cold water. Bring to the boil and cook for 15 minutes, until tender. Drain and mash with the butter and milk. Season with freshly ground black pepper, cover and set aside, keeping it warm.
  3. To make the gravy, heat the oil in a medium saucepan, add the onions and thyme, and cook over a gentle heat for 30 minutes, until soft and starting to caramelise.
  4. Pour in the wine and let it boil down for 1 minute. Stir in the flour and redcurrant jelly, then gradually add the stock and bring to the boil. Cook for 5 minutes, until slightly reduced, then season with freshly ground black pepper.
  5. Meanwhile, cook the peas in a pan of boiling water for 2 minutes, then drain and serve with the sausages, mash and gravy. Garnish with the remaining thyme leaves.

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Nutritional information for Sausages and mash with onion gravy

Nutritional information for Sausages and mash with onion gravy

Nutrition type per serving
Calories 813 kcal
Total Fat 33.3g
Saturated Fat 10.7g
Salt 0.125g
Sugar 12.6g

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