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.
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.
Ingredients
for the mash
- 1 kg potatoes peeled and quartered
- 100 g butter
- 250 ml 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
- 500 ml lamb/beef stock
- salt & pepper to taste
for the sausages
- 10-12 herby pork sausages
- handful fresh sage leaves
- 2 tablespoons olive oil
Instructions
- 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)
- Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
- Allow to simmer gently for 20 minutes then season to taste.
- To make the mash, place the potatoes in a large pot and cover with water.
- Bring up to the boil and allow to cook until soft then drain.
- Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
- Season to taste and set aside.
- To roast the sausages, pre-heat the oven to 200°c.
- Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
- Place in the oven to roast for 30 minutes until golden brown and cooked through.
- Serve the sausages on the mash and top with a generous spoonful of onion gravy.
made this for dinner tonight and really enjoyed it. Never made a gravy that way before and will use that method again. Paired this with some braised celery hearts. Thanks for the tasty recipe.
SO glad you liked the gravy. Love the idea of braised celery hearts. Must give that a go!
Great substitutions. That’s what cooking is all about, adjusting recipes to make the food perfect for you. Glad you liked it.
Made this a few times and it is great…The first time I made it I thought the gravy was too sweet so now I leave out the brown sugar in the gravy, and instead of nutmeg in the potatoes I add some garlic. Makes a less sweet, more savory version.
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!!
I use around 1/4 of a fresh nutmeg but it really does depend on your own tastes.
How much nutmeg do you use?
Tara, I use around 2 tablespoons.
When you fry the onion, how much oil or butter do you add to the pan?
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
So glad you liked it Kimberly.