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
  • Salt
  • Pepper


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)



  1. Preheat the grill to medium.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Mash the potatoes together with butter, cream, salt and pepper. Use a wooden spoon to stir the potatoes together once smooth.
  8. Serve the sausages on top of the mashed potatoes with gravy poured over.