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