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Classic Sausage and Mash

Recipes

Jennifer Scott
August 30, 2025

Why make this recipe

Sausage and mash is a classic comfort food dish. It’s hearty, satisfying, and loved by many. The combination of juicy sausages, creamy mashed potatoes, and rich onion gravy creates a delicious meal that warms your heart. Plus, it’s straightforward to make and perfect for any occasion.

How to make Sausage and Mash

Ingredients:

8 sausages
2 onions, sliced
½ tsp dried mixed herbs
½ tsp English mustard
600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)
Salt and black pepper
2 tsp softened butter
2 tsp plain flour
900g/2lb potatoes, peeled and chopped into equally sized cubes
50g/1¾oz butter
100ml/3½fl oz milk
300g/10½oz frozen peas

Directions:

Preheat the oven to 200°C/180°C Fan/Gas 6.
Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes, then turn the sausages and cook for a further 5 minutes, or until they have a good color on the outside.
Add the sliced onions to the tin. Mix the dried herbs, mustard, and stock together, then pour over the sausages and onions.
Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickens. Season to taste with salt and pepper.
For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper, then pour over the mashed potatoes and mix until smooth. Set aside until ready to serve.
Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside.
For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside, and cover to keep warm.
Place the baking tray onto the hob, add the flour and butter mixture, and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly.
Add the sausages back to the tray and warm through for 1–2 minutes.
Serve the sausages, mash, and peas with the onion gravy spooned over.

How to serve Sausage and Mash

Sausage and mash is best served warm. You can plate the creamy mash, add the sausages on top, and drizzle the rich onion gravy over everything. Serve alongside the peas for a complete meal. Enjoy it with a side of crusty bread if you like!

How to store Sausage and Mash

You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warming in a microwave or on a stovetop works well. If the mash is too thick after refrigeration, you can add a splash of milk to loosen it up.

Tips to make Sausage and Mash

Use high-quality sausages for better flavor.
For added taste, try mixing different types of sausages, like pork and chorizo.
You can customize the mash by adding garlic or cheese for extra flavor.
Make sure to season the gravy well to bring out the flavors.

Variation

You can make a vegetarian version of this dish by using plant-based sausages and vegetable stock. Also, feel free to experiment with different herbs and spices in the gravy to suit your taste.

FAQs

Q: Can I use different types of potatoes?
A: Yes, you can use other types of potatoes like Yukon Gold or red potatoes. They will give a slightly different texture but will still be delicious.

Q: Can I freeze sausage and mash?
A: Yes, you can freeze the sausage and gravy separately from the mash. Be sure to cool everything down before placing it in freezer-safe containers.

Q: How can I make the dish spicier?
A: If you like spice, try adding some chili flakes or a dash of hot sauce to the gravy. You can also choose spicy sausages for extra heat.

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Jennifer Scott

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