Sausage and mash with onion gravy is the British comfort plate done properly — bangers that brown, mash that holds, gravy that tastes of onions. Cook 6x Pork Sausages - 350g Pack in the oven or on the hob until cooked through, then smother with slow onion gravy. Shop Sausages when you want butcher pork bangers, not pale supermarket links.
Ingredients
- 6 pork sausages (350–400g pack)
- 800g floury potatoes, peeled
- 40g butter + splash of milk
- 2 large onions, thinly sliced
- 1 tbsp oil + 1 tsp butter
- 1 tbsp plain flour
- 400ml beef or chicken stock
- 1 tsp Worcestershire sauce
- Salt and black pepper
Method
- Heat oven to 200°C (fan 180°C). Roast sausages on a tray 25–30 minutes, turning once, until browned and cooked through (75°C).
- Meanwhile boil potatoes until soft; drain, mash with butter and milk, season well.
- For gravy: cook onions slowly in oil and butter on the hob 15–20 minutes until deep golden.
- Stir in flour for 1 minute, then whisk in stock and Worcestershire. Simmer until thick and glossy. Season.
- Pile mash, nestle sausages, pour over onion gravy. Peas on the side if you like.
Feeding a crowd? 12x Pork Sausages 700g Pack is the bigger pack for double mash night. Keep Sausages handy for breakfast bangers as well.
