Sausage and Mash with Onion Gravy

This recipe is a hearty favourite and perfect on a cold winters day or for a satisfying Sunday family dinner.


2 speyside beef or pork sausages
4 red rooster potatoes
25g butter
15ml double cream
15g chopped chives
1 medium sized onion (thinly sliced)
250ml prepared beef gravy


Cut the potatoes into even sized pieces and cover them with water in a large pan and boil until tender enough to mash. This should take approximately 25-30 minutes.

In a heavy based saucepan, heat up a splash of oil and sauté (there’s that word again) the onion for 12-15 minutes, or until brown and caramelised. Add the prepared gravy and heat through.

Start browning the sausages, either on the grill or in a frying pan.

In the meantime, mash the tatties (potatoes if you’re not Scottish), adding the butter, cream and chives along the way.

If you’ve timed it right and managed to keep in control of the kitchen, your sausages should now be ready for serving.

Spoon some mash onto a serving plate, add the sausages on top of the mash and top with lashings of onion gravy.

Tasty and satisfying food at its best!

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