Classic Sausages and Mash Recipe
Sausages and mash with gravy is a comforting pub classic at its best. This is a quick sausage and mash recipe that you could make through the week for an easy and filling tea.
For the sausages:
6 Home Butchers Traditional Northern Irish Sausages
For the mash:
700 grams Potatoes
30 grams Butter
120 grams ml Double cream
For the gravy:
1 large red onion, thinly sliced
1 garlic clove, squashed with the back of a knife
2 sprigs of thyme
1 tbsp plain flour
150ml red wine
1 pint of stock (you can use chicken, pork or beef depending on your taste)
- Preheat the grill to medium.
- Cook the potatoes in a pan of boiling, salted water for about 20 minutes or until tender. The potatoes will be tender enough when they slide off of the tines of a fork when pierced. Drain as soon as they are cooked and set to one side.
- While the potatoes are cooking, arrange the sausages in a single layer in the grill pan and cook for 15 to 20 minutes, or until cooked through. Turn the sausages every 4 or 5 minutes so that they cook evenly.
- To make the gravy, fry the onions along with the garlic and thyme in a little olive oil until golden brown and caramelised. Add the flour to the onions and fry for a minute or so, stirring continuously.
- Add the wine, and cook for a few minutes, until the alcohol has dissipated and there are no lumps at all. At this point, you can add the stock, a little at a time, stirring all the while. The aim is to get all the liquid incorporated into a smooth gravy with no lumps.
- Leave the gravy on a moderate heat for around seven to ten minutes to reduce slightly. Remove the garlic clove and thyme sprigs, and taste for seasoning.
- Mash the potatoes together with butter, cream, salt and pepper. Use a wooden spoon to stir the potatoes together once smooth.
- Serve the sausages on top of the mashed potatoes with gravy poured over.
- Ella Dooly