Sausage and Mash with Onion Gravy

Sausage and Mash with Onion Gravy

This has been one of the regular main meal recipes that is said to made very popular with the onset of the first world war in Britain when food was in short supply, and again during the second world war when many foods were scarce and rationed.

The main ingredient is potato with sausages when available if not the potato was accompanied by whatever was available most any meat was scarce so the potatoes came with fish if that was available and became Fish Pie and sometimes whale meat was used if that was available.

Onion Gravy is something quite special in Yorkshire they make a classic Dish not widely used these days as people appear to have more money available for more expensive foods.

It is a very cheap dish to make, it is a large Yorkshire pudding the size of a dinner plate with high sides similar to a deep pan pizza but light crisp and crunchy.

The Yorkshire pudding is then filled with thick fried onions in a gravy that has absorbed all the frying flavours the taste can be superb and very filling and is one of the cheapest great meals available.

Sausage and Mash with Onion Gravy

Onion Gravy Ingredients.

2 tbsp Vegetable Oil.

3 med size Onions, sliced.

1 tbsp Plain Flour.

360ml/12fl.oz. Chicken Stock.

1 tsp Dried Mixed Herbs.

1 tsp Worcestershire Sauce.

Directions for Onion Gravy

1. Heat the oil in a medium sized saucepan. add the onions and sauté until brown, about 10 minutes.

2. Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.

3. Gradually add the stock, herbs and Worcestershire sauce and continue to cook until it starts to thickened.

Cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.set on one side to await the cooking of the sausage and Mash Potatoes

Ingredients for Sausage and Mash Potato

700g roasting potatoes peeled and cut into quarters.

4 tbsp olive oil.

8 good-quality thick pork and herb sausages.

200ml tub half-fat crème fraiche.

100ml vegetable cube stock, hot.

200g frozen peas, thawed.

small Bunch of spring onions, chopped fine.

Method: to make sausage and mash.

. Put the potatoes in a large pan of cold water, bring to the boil, and then simmer for 15-20 minutes, until tender.

Drain, return to the pan, cover, and set them on one side.

. Meanwhile, heat one tbsp of the oil in a frying pan over a medium heat.

Add the sausages to the pan and cook for 15 minutes, turning gently, until they are browned all over and cooked.

Remove them from the pan, cover and set on one side.

Put 2 tbsp of olive oil into the frying pan and the sliced onions and fry until browned and tender, then again put on a plate on one side.

. Wipe out any oil from frying pan, and return to the heat.

Add the creme fraiche, stock and peas, stir, and bring to the boil.

Cook for 3-4 minutes, until the sauce has reduced a little.

Then stir in half the chopped spring onions, cook for 2 minutes, then remove from the heat.

. Season to taste with a little salt and fresh ground pepper.

Take your potatoes and crush them using a masher or fork.

. Add in the remaining spring onions and olive oil.and mix together mix.and cook on a low heat.

Divide between 4 plates. Slice each of the sausages almost in half and place them on top of the potato.

Spoon the heated onion gravy sauce around the potato and sausages ready to serve four persons.

Try this very Tasty Sausage Cheese Tomato and Vegetable Casserole

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