Sausage and mash is the perfect comfort food dish to serve up any night of the week.


  • 12 sausages

  • For the sauce

  • 2 oz butter unsalted

  • 1 tsp olive oil

  • 4 English onions, chopped/sliced

  • 2 cloves of garlic, chopped

  • 1 tsp granulated sugar

  • 1 tsp fresh thyme

  • 200ml red wine

  • 1 pint of beef stock

  • For the mash

  • 1kg Maris piper potatoes

  • 100ml double cream

  • 100ml milk

  • 1 oz butter

  • Salt and pepper


  • For the gravy sauce:

  • 1.

    Warm the butter and the oil over a moderate heat and add the onions and garlic. Cook for 4 mins stirring occasionally.

  • 2.

    Add the sugar and cook for 2 mins. Add the fresh thyme, red wine and gently reduce by two thirds. Add the beef stock and reduce further by four-fifths.

  • For the mashed potato:

  • 1.

    Cook the potatoes for 20 minutes in a pan of boiling water. Once cooked, season and add the butter, milk and double cream and mash together to make a tasty mashed potato.

  • For the sausages:

  • 1.

    Pan fry the sausages - do not fork as they will split - for approx 8-10 mins.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 792kj
  • Fat Total 47g
  • Saturated Fat 23g
  • Protein 22g
  • Carbohydrate 63g
  • Sugar 12g
  • Sodium 1623mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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