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

Course Main
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 -6
Author Alida Ryder


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.