Sausages and mash

Thick sausages cooked slowly, a pot of buttery mash, and onions taken to gold before the gravy goes in.

Serves

4 people

Prep

10 minutes

Cook

25 minutes

Buy the cut All recipes

From the shop

Start with 750 g of thick sausages. Worcestershire cracked black pepper sausages cook the same way and bring their own pepper to the plate.

Cook thick sausages over medium heat. High heat burns the casing before the centre is cooked. Do not prick them.

Ingredients

• 750 g thick sausages
• 2 tbsp oil
• 1 kg potatoes, peeled and cut into chunks
• 50 g butter
• 100 ml milk
• 2 brown onions, sliced
• 300 ml beef gravy, made up from powder or a jar
• Salt and pepper

Method

1. Put the potatoes in a pot of cold salted water. Bring to the boil, about 5 minutes. Boil for 15 minutes until soft.
2. While the potatoes cook, heat 1 tbsp of oil in a frying pan over medium heat. Cook the sausages for 20 minutes and turn them often.
3. Check the centre of a sausage. It must read 75°C.
4. In a second pan, heat the rest of the oil over medium heat. Cook the onions for 12 minutes until golden.
5. Pour the gravy over the onions. Heat for 2 minutes.
6. Drain the potatoes. Mash them with the butter and milk for 3 minutes. Season with salt and pepper.

Serve it

Serve the sausages on the mash with the onion gravy poured over.