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

4.41 from 5 votes
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Course: Main
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Alida Ryder
Servings: 4 -6


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


  • 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.


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  1. 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.

  2. 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.

  3. 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!!

  4. 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