Cumberland Sausage and Mash with Onion Gravy
There’s something about sausage and mash that’s pure comfort food. This version with homemade onion gravy is next level—rich, savory, and incredibly satisfying. It’s a dish that never fails to impress, whether for a family dinner or a casual gathering with friends.
Ingredients
- 4 400g rounds of sausage or regular pork sausages
For the Gravy:
- 1 white onions sliced
- 1 tbsp beef dripping
- 2 tbsp butter
- 2 tbsp plain flour
- 400 ml good beef stock
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Serve with:
- 1 kg mashed potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the beef dripping in a pan and add in the onion. Cook over a medium heat stirring occasionally for around 20-30 minutes until soft and dark brown in colour.
- In the meantime, place the sausages onto a baking sheet and place in the oven for 25-30 minutes until cooked through and golden.
- If making mashed potatoes, place your potatoes on to boil at this stage.
- Once the onions have browned and softened, add in the flour and butter and cook for a few minutes then add in the beef stock, mustard and Worcestershire sauce.
- Simmer for around 10-15 minutes until thickened.
- Drain the potatoes and mash with warm cream and butter. Season with salt and pepper.
- To serve, place the mashed potatoes in the centre of the plate, top with a sausage round and pour over the onion gravy.