Sausage and mash, onion gravy and pear chutney

Main courses

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
Tuck into a comforting plate of sausage and mash © David Levenson

Tuck into a comforting plate of sausage and mash



  • Butter for basting
  • 12 sausages


  • 4 peeled potatoes
  • Salt to season
  • Warm milk
  • Knob of butter
  • 1 tsp mustard


  • 1 onion
  • 2 cloves garlic
  • Knob of butter
  • Traditional dark ale
  • Beef stock


  • 2 pears
  • knob of butter
  • Tbsp coarse mustard
  • Sprinkling sugar
  • Pepper


Melt butter in a hot pan and add sausages until a rich colour. Remove from the pan and pop in hot oven for 10 minutes.

Cut potatoes into even-sized chunks (important as it helps avoid lumpy mash!). Add seasoning and boil until soft - not mushy. Drain, then put back on to the heat for 1 minute to dry out the potatoes. Mash! Add warm milk to the potatoes, followed by a knob of butter and mustard.

Finely chop onion and garlic, then add to pan of hot butter and sweat for 1 - 2 minutes. When soft, add ale and allow to reduce by half. Finally add beef stock and simmer for 2 - 3 minutes.

Throw chopped pears into pan of hot butter for around 1 minute. Add a sprinkling of sugar and give a shake. Add mustard and pepper, and jar up out of the way.

Plate up and enjoy!