Marry Berry Sausage with Mustard Mash and Onion Gravy is made with pork sausages, potatoes, grainy mustard, onion, beef stock, and Worcestershire sauce. This recipe creates a hearty, classic comfort meal with creamy mash and a rich onion gravy. It takes about 1 hour to prepare and serves 4.
Marry Berry Sausage with Mustard Mash and Onion Gravy Ingredients
- 8 large pork sausages
- 600g (1lb 5oz) potatoes, peeled and cubed
- Large knob of butter
- About 2 tbsp milk
- 2 tbsp grainy mustard
For the onion gravy
- 30g (1oz) butter
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 30g (1oz) plain flour
- 600ml (1 pint) hot beef stock
- 1 tsp Worcestershire sauce
- 1 tsp gravy browning (optional)
How To Make Marry Berry Sausage with Mustard Mash and Onion Gravy
- Cook the Sausages: Preheat oven to 200°C/180°C Fan/Gas 6. Roast sausages on a lined tray for 30–40 minutes, turning halfway.
- Boil and Mash Potatoes: Boil potatoes in salted water for 15 minutes until tender. Drain and mash with butter, milk, and mustard. Season to taste.
- Make the Onion Gravy: Sauté onion in butter and oil for 5–8 minutes until soft and golden. Stir in flour, then gradually add stock, stirring until thick. Add Worcestershire sauce and gravy browning, simmer 4–5 minutes.
- Serve: Plate two sausages per person with a generous scoop of mustard mash and a ladle of onion gravy.
Recipe Tips
- Use Butcher Sausages: Choose high-quality, flavored sausages for best results.
- Don’t Overboil Potatoes: Boil just until tender to prevent waterlogged mash.
- Gravy Ahead: Onion gravy can be made 2 days in advance.
- Freezer Friendly: Gravy freezes well for up to 1 month.
- Add Vegetables: Serve with peas, green beans, or steamed carrots.
What To Serve With Sausage and Mash
This dish goes well with buttered peas, roasted root vegetables, or steamed broccoli. A crisp green salad or Yorkshire pudding also makes a great side for extra indulgence.
How To Store Sausage and Mash
Refrigerate: Store sausages, mash, and gravy separately in airtight containers for up to 3 days.
Freeze: Freeze gravy for up to 1 month. Reheat gently on the stove before serving.
Sausage and Mash Nutrition Facts
- Calories: 650
- Total Fat: 41g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Sugar: 4g
- Protein: 28g
- Sodium: 970mg
FAQs
Can I use chicken or veggie sausages?
Yes, this recipe works well with any type of sausage you prefer.
Can I make this ahead?
You can prepare the mash and gravy in advance and reheat when ready to serve.
Is grainy mustard necessary?
It adds great texture and flavor, but Dijon or wholegrain mustard can substitute.
How do I thicken the gravy more?
Add a bit more flour or reduce longer until the desired consistency is reached.
What if I don’t have gravy browning?
It’s optional and mostly for color; skip it if you don’t have it.
Marry Berry Sausage with Mustard Mash and Onion Gravy
Description
Juicy roasted sausages paired with buttery mustard mash and a rich, savory onion gravy — a comforting British classic perfect for cooler nights.
Ingredients
Gravy:
Instructions
- Roast sausages at 200°C for 30–40 minutes.
- Boil potatoes 15 mins, mash with butter, milk, mustard.
- Sauté onion in butter/oil, add flour, then stock, simmer.
- Stir in Worcestershire and browning; cook 5 mins.
- Serve sausages with mash and a generous helping of gravy.
Notes
- Use quality sausages for best flavor.
- Onion gravy can be made ahead and reheated.
- Mash can be kept warm over low heat until serving.
- Pair with vegetables for a complete meal.