Freshly squeezed recipes, news and views!

Sausage and Mash with onion gravy

Sausage and Mash recipe

Why am I posting something which is so easy to make? Well, because I’d really like to remind people how good simple sausage and mash can be. That is, as long as it’s done right! You should use the best sausages you can get from your butcher, make an effort to make smooth mash and take a little time to sweeten up those onions! Follow these rules and you’ll have your self a tasty dinner which is cheap and easy to make.

Serves 4

  • 8 of your favourite sausages
  • 1kg mashing potatoes, such as Maris Piper
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 2 large knobs of butter
  • 4 tbsp red wine
  • ½ pint / 280ml chicken stock
  • 3 tsp plain flour
  • 2 tsp whole grain mustard
  • 2 tbsp cream, creme fresh or sour cream is fine
  • salt and pepper

Start your sausages cooking. I like to grill mine as I think it’s healthier, but it’s up to you!

Peel and chop your potatoes and pop them in a large pan of boiling, slightly salted water. Boil for 20 minutes.

Meanwhile, add a little olive oil to a frying pan on a medium heat and add the onions and garlic. Once they start to brown a little on the edges add a knob of butter and once it’s melted add the wine. Add the stock and turn up the heat to a simmer. Mix the plain flour with a little cold water and pour it into the gravy, a little amount at a time. Stir the gravy until it’s the desired thickness. Add the mustard and a little last and pepper.

When the potatoes are cooked drain them well and return to the pan on a low heat. Add a knob of butter, cream and a little salt and pepper to taste. Mash with the pan over the heat until nice and smooth.

Remove your sausages from the grill and serve with mash and gravy, and maybe some peas or carrots. Yum!

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

Related Posts


  1. I love bangers and mash, but I like to make my own sausages (I haven’t posted a recipe yet). A mistake I used to make in the early days was to make them too meaty. Good sausages need a bit of fat and cereal. I use a plastic sausage “gun” thing, but I’ve seen mincing machines which have a sausage making attachment. Maybe I’ll get one sometime. Hey! A gadget in the known universe which I don’t already have.

    • Oh, please don’t tempt me with more kitchen gadgets. I’d love to make my own sausages!

      Please let us/me know when you post a recipe, as I think that’d be really interesting to see (and photograph!)


  1. Tweets that mention Sausage and Mash, or "Bangers 'n' Mash"with onion gravy recipe -- - [...] This post was mentioned on Twitter by Carla S., FOODFORFRIENDSYEAH. FOODFORFRIENDSYEAH said: New recipe on foodforfriendsyeah - it's a ...
  2. Sausage & wholegrain mustard with pasta - [...] great aren’t they? If you normally make toad in the hole, one-pots or the classic bangers and mash, then ...

Leave a Comment

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>