Sausages and mashed potatoes with onion gravy

Why this works

Potatoes cut into small, even chunks cook in 12 to 15 minutes instead of 25. Pressing them through a ricer makes smooth mash with no lumps and little beating, which keeps it light rather than gluey.

The onions cook in the fat the sausages give off, so the gravy builds in the same pan. A pinch of sugar helps the onions brown, flour stirred into them thickens the stock, and Worcestershire sauce adds the dark, savory depth a long roast would give.

Key ingredients

• Sausages. Good pork sausages with a high meat content, such as fresh pork links. Thin breakfast links cook too fast for the gravy to catch up.
• Floury potatoes. Russet or Yukon Gold make fluffy mash. Waxy potatoes turn gluey when riced.
• Onions. Two onions, sliced thin, melt into the gravy. Red onions give a sweeter gravy.
• Beef broth. A bouillon cube or broth concentrate is fine here. The Worcestershire sauce darkens and deepens it.

Amounts for 2 to 12 people are in the recipe card below, in grams or cups.

Method

1. 01

   Boil the potatoes

   Put the kettle on. Peel the potatoes, cut them into 1¼ inch chunks and put them in a large pan. Cover with boiling water, add a good pinch of salt and simmer for 12 to 15 minutes, until a knife slides in easily.

   Y Peeler with Beech Handle
2. 02

   Brown the sausages

   Meanwhile, heat the oil in a large skillet over a medium heat and brown the sausages for 5 minutes, turning them often.

3. 03

   Slice the onions

   While the sausages brown, halve and peel the onions. Push the holder into each half and slice thinly down through the gaps.

   Onion Holder for Slicing
4. 04

   Cook the onions

   Push the sausages to one side of the pan. Add a pat of the butter, the onions, the sugar and a pinch of salt. Cook for 8 minutes, stirring the onions and turning the sausages now and then, until the onions are soft and golden.

5. 05

   Make the gravy

   Sprinkle the flour over the onions and stir for 1 minute. Pour in the hot stock a splash at a time, stirring well, then add the Worcestershire sauce. Simmer for 4 to 5 minutes, until the gravy thickens and the sausages are cooked through to 160°F, with no pink in the middle.

6. 06

   Drain the potatoes

   Clip the strainer onto the potato pan and pour off the water. Leave the potatoes in the pan off the heat for a minute to steam dry.

   Clip-On Pot Strainer
7. 07

   Rice the mash

   Warm the milk in the microwave. Rest the ricer's hook on the rim of the pan, scoop in a few chunks at a time and press them back into the pan. Beat in the warm milk and the rest of the butter, and season.

   Stainless Steel Potato Ricer
8. 08

   Serve

   Spoon the mash onto plates and top with the sausages and plenty of onion gravy. Scatter over the parsley, and the crispy onions if using.

What to serve it with

With buttered peas or greens on the side. For another sausage dinner, try the sausage and butter bean one pot.

Storing and reheating

Fridge

Cool quickly, cover and eat within 2 days.

Freezer

Freeze the sausages in their gravy for up to 3 months and defrost in the fridge overnight.

Reheat

The sausages and gravy in a covered pan over a low heat, the mash in the microwave with a splash of milk, both until piping hot.

Questions