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Home » Recipes » Dinner Recipes » Sage-roasted pork sausages on mash with the ultimate onion gravy

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

June 10, 2013 by Alida Ryder 13 Comments

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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

4.25 from 4 votes
Print Pin Rate
Course: Main
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 -6
Author: Alida Ryder

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.

 

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Filed Under: Dinner Recipes, Meat Tagged With: bangers and mash, buttery mash, Gravy, herb-roasted sausages, mashed potatoes, onion gravy, pork bangers, pork sausages, sage pork sausages, Sage-roasted pork sausages on mash with the ultimate onion gravy

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Comments

  1. Deborah

    July 16, 2015 at 11:51 AM

    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.

    Reply
    • Alida Ryder

      August 25, 2015 at 4:21 PM

      SO glad you liked the gravy. Love the idea of braised celery hearts. Must give that a go!

      Reply
  2. Alida Ryder

    January 17, 2015 at 9:03 AM

    Great substitutions. That’s what cooking is all about, adjusting recipes to make the food perfect for you. Glad you liked it.

    Reply
  3. Den L

    January 10, 2015 at 5:01 AM

    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.

    Reply
  4. Shaun

    November 16, 2014 at 2:54 AM

    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!!

    Reply
  5. Alida Ryder

    October 30, 2014 at 7:15 AM

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

    Reply
  6. Trish

    October 29, 2014 at 5:31 PM

    How much nutmeg do you use?

    Reply
  7. Alida Ryder

    September 16, 2013 at 9:04 PM

    Tara, I use around 2 tablespoons.

    Reply
  8. Tara

    September 15, 2013 at 11:34 AM

    When you fry the onion, how much oil or butter do you add to the pan?

    Reply
  9. Kimberly @ Turning The Pages

    June 14, 2013 at 4:31 AM

    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

    Reply
    • Alida Ryder

      June 14, 2013 at 6:33 PM

      So glad you liked it Kimberly.

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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