Sausage and mash bake

(10 ratings)

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sausage and mash bake
sausage and mash bake
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Sausage and mash bake from Essentials magazine. One thing’s for sure, there’ll be no leftovers! This comforting dish will be a winner with the kids, too.


  • 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
  • 8 traditional, herby pork sausages – eg approx 450g Cumberland
  • small bunch chives, finely chopped
  • small bunch spring onions, sliced
  • 2 white onions, peeled and sliced
  • 6 sprigs thyme, leaves
  • 50g butter
  • 50ml whole milk
  • 1/2tbsp olive oil
  • 1tbsp balsamic vinegar
  • 1tbsp redcurrant jelly
  • 100ml red wine
  • 400ml chicken stock
  • 21/2tsp cornflour dissolved in 1tbsp cold water 
  • 150g frozen peas

This is a great recipe for using up leftover cooked sausages – just make sure that the dish is piping hot all the way through.


  1. Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.
  2. Heat the oven to Mark 4/180°C. Heat the oil in a pan and fry the sausages for 3-4 mins until brown. Cut into chunks and put in a 1.5-litre ovenproof dish.
  3. For the gravy, fry the onion for 6-8 mins, add vinegar, redcurrant jelly and wine, and bring to the boil. Add the stock and simmer for 2-3 mins. Stir in the cornflour and sprinkle with 1⁄2 the thyme leaves. 
  4. Pour the gravy over the sausages. Scatter over the peas and top with the mash. Scatter with remaining thyme and bake for 20-25 mins.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 700(kcal)
  • Fat 35.0g
  • Saturates 15.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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