Sausage and Mash with Onion Gravy!

🌭🥔 Sausage and Mash with Onion Gravy

Ingredients (serves 2–3)

For the mash

• 500 g (1 lb) potatoes, peeled and chopped

• 2 tbsp butter

• ¼ cup milk (or more for creaminess)

• Salt & pepper, to taste

For the sausages

• 4 pork sausages (or your favorite)

• 1 tbsp oil

For the onion gravy

• 1 large onion, thinly sliced

• 2 tbsp butter

• 1 tbsp flour

• 1 cup beef or vegetable stock

• 1 tsp Worcestershire sauce

• Salt & pepper, to taste

Optional: fresh thyme or parsley for garnish

Instructions

1️⃣ Make the mash

1. Boil potatoes in salted water until tender (15–20 minutes).

2. Drain and mash with butter and milk until smooth.

3. Season with salt & pepper. Keep warm.

2️⃣ Cook the sausages

1. Heat oil in a skillet over medium heat.

2. Cook sausages 10–12 minutes, turning occasionally, until golden brown and cooked through.

3. Remove and keep warm.

3️⃣ Make the onion gravy

1. In the same skillet, melt butter.

2. Add onions and cook 10–12 minutes, stirring occasionally, until caramelized.

3. Sprinkle flour over onions and stir 1–2 minutes.

4. Slowly add stock, stirring constantly.

5. Add Worcestershire sauce, salt, and pepper.

6. Simmer 5 minutes until thickened.

4️⃣ Assemble & serve

• Plate a generous scoop of mash.

• Top with sausages.

• Pour over onion gravy.

• Garnish with thyme or parsley.

Serve immediately 🔥

❓ Q & A

Q: Can I use frozen sausages?
A: Yes, but thaw first for even cooking.

Q: My mash is lumpy—why?
A: Mash while hot and drain potatoes well. Use a masher or ricer.

Q: How do I get the gravy nice and thick?
A: Let onions caramelize fully, sprinkle flour, then slowly whisk in stock. Simmer until thick.

Q: Can I make it vegetarian?
A: Use veggie sausages and vegetable stock.

Q: Can I prep ahead?
A: Yes—mash and gravy can be made in advance; reheat gently. Cook sausages fresh for best texture.

Q: What’s a good side?
A: Peas, roasted carrots, or a simple green salad.