Sausage and Mash
Our delicious Sausage and Mash is a classic British meal that is perfect for cold winter nights. It is made with Richmond Thick Pork Sausages, creamy mashed potatoes, and a variety of flavourful herbs and spices. The mashed potatoes are buttery and fluffy, adding a creamy texture to the dish. The sausages and mashed potatoes are then served together with a side of your favourite gravy, making it a hearty and comforting meal.
Cooking Instructions
Bring a pan of salted water to the boil, add the potatoes and cook for 15-20 minutes until completely soft.
Meanwhile, heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the sausages and cook for around 20-25 minutes, turning occasionally, until brown all over and cooked through.
Heat the remaining oil in a saucepan, add the red onion and a pinch of salt and cook over a low heat for around 10 minutes until softened. While the onion cooks, make the gravy by adding 500ml of just boiled water to the gravy granules and stir well, then add the gravy to the onions and keep on a low heat until ready to serve.
Cook the peas according to packet instructions. Drain the potatoes well then return to the pan and mash with a potato masher until smooth, beat in the butter and milk and season with salt and pepper. Serve the sausage, mash and peas with a generous pouring of the onion gravy.
What you need...
Prep Time 10 Mins
Cooking Time 30 Mins
Serves 4
Shopping List
- 2 tbsp olive oil
- 1 pack 8 Richmond Thick Pork Sausages
- 1 kg Maris Piper potatoes, peeled and cut into large chunks
- 25g butter
- 50ml milk
- 1 red onion, sliced
- 4 tbsp gravy granules
- Salt and freshly ground pepper
- Peas to serve
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