Sausage and Mash

Name: Sausage and Mash
Ingredients: 1.3 kg (2 3/4lb) floury potatoes, such as Maris Piper, cut into even chunks; 1 tsp. vegetable oil; 8 thick pork sausages; 40 g (1 1/2oz) butter; 1 red onion, finely sliced; 1 tbsp. plain flour; 450 mL (3/4 pint) hot beef stock; 1 tsp. tomato purée; 1 tbsp. freshly chopped parsley; 4 tbsp. milk; 1 tbsp. wholegrain mustard

This popular meal relies on good quality sausages, so buy the best you can afford.

By The GH Kitchen TeamPublished: 15 October 2012

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Ingredients

1.3 kg (2 3/4lb) floury potatoes, such as Maris Piper, cut into even chunks
1 tsp. vegetable oil
8 thick pork sausages
40 g (1 1/2oz) butter
1 red onion, finely sliced
1 Tbsp. plain flour
450 ml (3/4 pint) hot beef stock
1 tsp. tomato purée
1 Tbsp. freshly chopped parsley
4 Tbsp. milk
1 Tbsp. wholegrain mustard

Directions

1. Step 1
  Put potatoes into a large pan and cover with water. Bring to the boil and simmer for 20-25min until tender. Meanwhile, heat oil in a large frying pan and fry sausages for 20-25min until golden and cooked through. Set aside and keep warm.
2. Step 2
  Melt half the butter in a small pan and fry onion for 10min until softened and golden. Stir flour into the onion pan, then cook for 1min. Gradually add stock, stirring well after each addition. Add tomato purée, then leave to simmer for 5min, stirring occasionally, until thickened. Add the parsley and check the seasoning.
3. Step 3
  When the potatoes are ready, drain well. Return to the empty pan, then mash with the remaining butter, milk, mustard and plenty of seasoning. Divide the mustard mash, sausages and gravy among four plates. Serve immediately with some green vegetables.
  
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Per Serving:

Calories: 365
Total carbs: 63 g
Sugars: 5 g
Total fat: 11 g
Saturated fat: 6 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