Sage-roasted pork sausages on mash with the ultimate onion gravy

Sage-roasted pork sausages on mash with the ultimate onion grav

When you need simple, delicious comfort food, look no further. There are few things as absolutely scrumptious as a plate of creamy, buttery mash topped with herby pork sausages topped with a rich, flavoursome onion gravy.

Sage-roasted pork sausages on mash with the ultimate onion grav

I used really plump sausages from my butcher and decided to roast them with fresh sage leaves which turned crisp once roasted. I would actually add even more the next time I make this. To make the onion gravy, I fried the onions slowly until they softened and became sweet and almost creamy. Something magical happens to an onion when it’s allowed to cook for a long time. It mellows out completely and becomes absolutely moreish. I like using a rich stock (beef or lamb) to make the gravy to add even more richness. Just the perfect comfort food and perfect for our cold winter nights.

Sage-roasted pork sausages on mash with the ultimate onion grav

Sage-roasted pork sausages on mash with the ultimate onion gravy
 
Prep time
Cook time
Total time
 
Recipe type: Main,
Serves: 4-6
Ingredients
for the mash
  • 1kg potatoes, peeled and quartered
  • 100g butter
  • 250ml milk
  • grated fresh nutmeg
  • salt & pepper to taste
for the onion gravy
  • 6 red onions, sliced
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 2 tablespoons Balsamic vinegar
  • 500ml lamb/beef stock
  • salt & pepper to taste
for the sausages
  • 10-12 herby pork sausages
  • handful fresh sage leaves
  • 2 tablespoons olive oil
Instructions
  1. To make the gravy, fry the onions in a large frying pan over medium heat until they soften and become sweet and creamy (approximately 20 minutes)
  2. Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
  3. Allow to simmer gently for 20 minutes then season to taste.
  4. To make the mash, place the potatoes in a large pot and cover with water.
  5. Bring up to the boil and allow to cook until soft then drain.
  6. Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
  7. Season to taste and set aside.
  8. To roast the sausages, pre-heat the oven to 200°c.
  9. Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
  10. Place in the oven to roast for 30 minutes until golden brown and cooked through.
  11. Serve the sausages on the mash and top with a generous spoonful of onion gravy.
 

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Kimberly @ Turning The Pages

    I made this on Wednesday night for supper and it turned out wonderfully! I used Vidalia Sweet Onions instead of red onions (just because I had no red ones) and the gravy was so good. I was a little worried it would be too sweet but it wasn’t. This was the perfect quick and easy supper recipe to make after a busy day.

    -Kimberly @ Turning the Pages

    • http://simply-delicious-food.com/ Alida Ryder

      So glad you liked it Kimberly.

  • http://simply-delicious-food.com/ Alida Ryder

    Tara, I use around 2 tablespoons.

  • http://simply-delicious.co.za/ Alida Ryder

    I use around 1/4 of a fresh nutmeg but it really does depend on your own tastes.

  • Shaun

    Just did the nutmeg thing and really loved it. My son really loved it as well. I have never heard of nutmeg in mash but now I will always be including it in my mash! Everything else turned out great. Thanks!!

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