Sausages with mustard mash and red onion gravy

Name: Sausages with mustard mash and red onion gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 900 g (2lb) floury potatoes, such as Maris Piper, peeled and cut into even chunks; 40 g (11⁄2oz) butter; 1 red onion, sliced; 2 level tbsp plain flour; 450 mL (3⁄4 pint) hot beef stock; 1 level tsp tomato purée; 2 tbsp. freshly chopped flat-leafed parsley; 4 tbsp. milk; 2 level tbsp wholegrain mustard; 1 tsp. vegetable oil; 8 thick pork sausages

There's nothing better than a hearty plate of comfort food on a Winter's day. That's why we love this triple-tested sausage and mash recipe which is not only quick but cheap to make! Any left-over mash can be used to make these delicious Blue cheese potato cakes.

By The GH Kitchen TeamPublished: 20 February 2003

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Sausages with mustard mash and red onion gravy

Good Housekeeping UK

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

900 g (2lb) floury potatoes, such as Maris Piper, peeled and cut into even chunks
40 g (11⁄2oz) butter
1 red onion, sliced
2 level tbsp plain flour
450 ml (3⁄4 pint) hot beef stock
1 level tsp tomato purée
2 Tbsp. freshly chopped flat-leafed parsley
4 Tbsp. milk
2 level tbsp wholegrain mustard
1 tsp. vegetable oil
8 thick pork sausages

Directions

1. Step 1
  Cook the potatoes in boiling salted water for 15-20min until tender.
2. Step 2
  While the potatoes cook, melt half the butter in a small pan and fry the onion for 10min until soft and translucent. Add flour and stir in, then cook for 1min. Add the stock gradually, stirring the gravy until smooth. Add the tomato purée and stir in, then simmer for 5min until thickened. Add the parsley, stir in and season.
3. Step 3
  Drain the potatoes, then add milk and remaining butter, season and mash. Stir the mustard into the remainder and keep warm.
4. Step 4
  Heat the oil in a frying pan and fry the sausages for 10-12min, turning occasionally, until golden and cooked through.
5. Step 5
  Serve mash and sausages on warmed plates, drizzling with gravy. Cover and chill remaining cooled mashed potato.
  
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Per Serving:

Calories: 620
Total carbs: 61 g
Total fat: 35 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time