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 Good Housekeeping Cookery 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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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