Sausage and Mash

Name: Sausage and Mash
Ingredients: 1 kg (2¾lb) floury potatoes, such as Maris Piper, cut into even chunks; 1 tsp. vegetable oil; 8 thick pork sausages; 40 g (1½oz) butter; 1 red onion, finely sliced; 1 tbsp. plain flour; 450 mL (¾ 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 kg (2¾lb) floury potatoes, such as Maris Piper, cut into even chunks
1 tsp. vegetable oil
8 thick pork sausages
40 g (1½oz) butter
1 red onion, finely sliced
1 Tbsp. plain flour
450 ml (¾ 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

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The GH Kitchen Team

A crack team of highly skilled food content producers, 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. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.

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