Sausage and mash

The quality of the sausage will make or break this recipe. We use sausages made from Freedom Food pork, combined with a rich creamy mash and topped with sweet, caramelised onion gravy.

Main courses
Sausage and mash recipe from our Cookbook
  • Preparation time 15 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 4


  • 12 good quality Red Tractor pork sausages
For the sauce:
  • 2tbsp rapeseed oil
  • 400g (14oz) red onions, sliced
  • 25g (1oz) caster sugar
  • 50ml (1.5fl oz) red wine
  • 25g (1oz) gravy granules in 500ml (17fl oz) water
For the mashed potatoes:
  • 700g (1lb 8oz) potatoes (King Edward or Maris Piper)
  • 1tbsp of butter
  • 3tbsp single cream
  • A splash of milk
  • Salt and pepper
  • ½ bunch of spring onions


Cook the sausages in your normal way.

For the mash:
  1. Peel the potatoes and cut into large pieces (smaller pieces will make a sloppy mash). Cover with water bring to the boil and then reduce to a simmer for 15 – 20 minutes until soft.
  2. Drain the potatoes and use a potato masher to make a fluffy mash.
  3. Fold through the butter and then mix in the milk, cream and thinly sliced Spring onions. Season well with some salt and black pepper.
For the sauce:
  1. Heat the oil in a pan with the sliced onions. Leave to sauté gently for a couple of minutes then add the sugar and cook slowly for 20 minutes until caramelised.
  2. Add the red wine and simmer for 2 minutes. Pour in around 500ml boiling water and stir in the gravy granules. Stir until you have a smooth sauce.
To serve:
  1. Place a scoop of the mash on your plate, top with three sausages and then pour over the sauce.