Sausage and mash bake Recipe

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serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Total Time:

00:45

Prep:

00:20

Cooking:

00:25

Nutrition per portion

RDA
Calories 700 kCal 35%
Fat 35g 50%
  -  Saturates 15g 75%

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.

Ingredients

  • 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

Method

  • Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.

  • 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.

  • 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. 

  • 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.

More Recipe Ideas

Top Tip

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