Sausage and Mash with Beer & Onion Gravy

Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 50 Mins Total Time: 1 Hr 10 Mins

Comfort food at its best with a unique flavoured gravy of beer, star anise & cloves.


0/17 Ingredients
Adjust Servings
  • For the gravy
  • For the mashed potatoes


0/7 Instructions
  • To make the gravy, heat the oil and the butter in a large pan. Add the onions and sugar and cook over a low heat for 30-45 minutes, stirring now and then, until soft and richly caramelised.
  • Stir in the flour and cook for 1 minute. Then stir in the beer, beef stock, star anise, cloves and bay leaves and boil until the gravy reduces to a rich, glossy sauce - about 20 minutes.
  • Add a drizzle of Balsamic vinegar, remove the star anise, bay leaves and cloves from the gravy and season to taste with some salt and pepper.
  • For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
  • Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned.
  • Drain the potatoes and mash until smooth - a potato ricer does this really well. Mix in the butter with some seasoning and enough milk to make a smooth, creamy mash.
  • To serve spoon the mashed potatoes onto 4 plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.

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