This is comfort food at its' finest, sausages served with a cheesy bacon mash and savoury onion gravy.


  • 8 sausages of your choice

  • 900g (2lb) floury potatoes

  • 175ml (6fl oz) milk, boiled and strained

  • 5 tablespoons double cream or creme fraiche

  • 50g (2oz) unsalted butter

  • 90g (4oz) streaky bacon, diced

  • 450g (1lb) Lancashire cheese

  • salt and freshly ground black pepper

  • For the gravy

  • 2 onions, peeled and each cut into 8 wedges

  • 1 oz unsalted butter

  • 1 tablespoon olive oil

  • 4 sprigs of fresh thyme

  • 1 bay leaf

  • 2 tablespoons plain flour

  • 150ml / 1/4 pint) red wine

  • 300 ml (1/2 pint) fresh beef stock

  • salt and freshly ground black pepper


  • 1.

    Peel the potatoes and cook them in boiling salted water until tender. Drain well and mash until very smooth, then beat in the milk, cream or creme fraiche and butter.

  • 2.

    Cook the sausages to your liking.

  • 3.

    In a separate pan, fry the bacon until it is crisp and the fat has been released. Add the fat (not the bacon itself) to the potato puree and season to taste.

  • 4.

    Place over a low heat and gradually fold in the cheese using a spatula. Beat the mixture; as it becomes elastic it will soften slightly and eventually be stringy when lifted with the spoon. As soon as it reaches this stage, you should serve the dish immediately. Serve with chicken or beef sausages and onion gravy.

  • For the gravy:

  • 1.

    Cook the onions slowly in butter and olive oil with the thyme and bay leaf until very soft, about 20 mins. Add the flour and cook for 6 minutes, stirring constantly. Add the wine slowly, stirring as you go. Add the stock and cook slowly until reduced by a third. Season to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1193kj
  • Fat Total 84g
  • Saturated Fat 42g
  • Protein 47g
  • Carbohydrate 58g
  • Sugar 9g
  • Sodium 1587mg

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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