Sausage & Mash with Onion Gravy
Proper onion gravy over sausages, buttery mash and peas.
PorkBritishHobFamily Friendly
4
Serves
10m
Prep
30m
Cook
556
Kcal
27g
Protein
61g
Carbs
23g
Fat
£1.14
Per portion
Add to the shop 7 items · approx £4.56
- Potatoes (Maris Piper)800 g
- Reduced-fat pork sausages8
- Frozen peas320 g
- Butter40 g
- Semi-skimmed milk60 ml
- Onion1
- Garlic2 cloves
Already in the cupboard Check before you order
- Plain flour3 tbsp
- Beef stock cube1
- Oil½ tbsp
- Dark soy sauce¼ tsp
- Black pepper½ tsp
- Salt¼ tsp
- Water (for the stock)500 ml
Kit you'll needLarge frying pan · 2 saucepans · Masher · Whisk
Method
- Peel and chop the potatoes, then boil for 15–20 minutes until tender.
- Fry the sausages in the oil over a medium-high heat for about 8 minutes, turning, until cooked through. Set aside.
- You want a thin layer of fat left in the pan, so top up with some of the butter if needed.
- Add the sliced onion and garlic and cook for about 4 minutes until golden.
- Stir in the flour and cook for a minute, stirring all the time.
- Make up the stock with the cube and water, then whisk it in gradually, then add the soy.
- Simmer for 2–3 minutes until the gravy thickens, then season.
- Mash the potatoes with the rest of the butter and the milk, and cook the peas for 3 minutes.
- Serve the sausages on the mash with the peas and plenty of gravy.
Tip: Take the gravy off slightly thinner than you want it, because it keeps thickening as it stands.
