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This recipe is classed as easy

Rating 2.93 / 5 (56 votes)

Prep time:
10 min
Cook time:
40 min

Gary Rhodes serves up a sausage feast with onion gravy and mashed potatoes


1. For the mashed potatoes: boil the potatoes in a pan of boiling salted water until tender - about 15-20 minutes. Drain well and mash with a ricer or potato masher until smooth, adding butter to taste. Keep warm.

2. For the sausages and onion gravy: heat a tablespoon of the oil in a frying pan and add the sausages, frying them until golden-brown all over and cooked all the way through. Keep the sausages warm.

3. Meanwhile, in a separate saucepan, heat the remaining oil, tip in the onions and cook over a low heat until caramelised.

4. Add the beef consommé and sugar and cook until reduced by half.

5. Serve the mashed potatoes dotted with two sausages per person and with the onion gravy poured over.

Made with produce from Berkins Butchers - finalists of the Local Food Hero Awards 2007.


For the mashed potatoes

For the sausages and onion gravy

  • 3 tbsp olive oil
  • 8 pork, leek and black pudding sausages
  • 4 onions, sliced
  • 200 ml shop-bought beef consomm√©
  • 1 tsp demerara sugar

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Latest Comment


I made this last night for my six year old and my wife for dinner. My wife would be a picky eater and like a lot of people eats with her eyes. This however went down a bomb and the plates were cleaned. I added a half cup of red wine to the sauce and it really came into its own.

GerH GerH  Posted 04 Mar 2010 3:19 PM