The whole family are going to love tucking into this comforting sausage and mash bake. This delicious dish is so easy to make at home. One thing’s for sure, there’ll be no leftovers! Our sausage and mash bake is made with a rich tomato sauce, infused with thyme and onions. Topped with a creamy whipped mashed potato layer, this bake is the ultimate comfort food. Add some cheese and pop under the grill for an extra golden and crisp finish to your dish. Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also make and freeze this recipe in bulk. Defrost overnight in the fridge. Make sure you reheat thoroughly before serving again.
- 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.