This Gordon Ramsay Sausage and Mash recipe is a rich and hearty recipe, which is made with pork sausages and a savory onion gravy. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipeGordon Ramsay Sausage And Mash Recipe Ingredients
For the Sausages & Gravy:
- 8 good-quality pork sausages
- 2 onions, sliced
- ½ tsp dried mixed herbs
- ½ tsp English mustard
- 600ml beef stock
- Salt and pepper to taste
- 2 tsp softened butter
- 2 tsp plain flour
For the Mash:
- 900g potatoes, peeled and cubed (starchy varieties like Maris Piper or King Edward are best)
- 50g butter
- 100ml milk (warmed)
To Serve:
- 300g frozen peas
How To Make Gordon Ramsay Sausage And Mash Recipe
- Roast the Sausages: Preheat your oven to 200°C (180°C fan). Place the sausages in a large roasting tin and roast for 10 minutes. Turn them over and roast for another 5 minutes until they start to brown.
- Create the Gravy Base: Add the sliced onions to the roasting tin around the sausages. In a jug, mix the beef stock with the dried herbs and English mustard. Pour this mixture into the roasting tin. Return it to the oven and roast for another 20 minutes.
- Make the Mashed Potatoes: While the sausages cook, place the peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15–20 minutes until very tender. Drain thoroughly, then mash immediately. Add the 50g of butter and the warmed milk, and beat until smooth and creamy. Season well with salt and pepper.
- Cook the Peas: Just before serving, cook the frozen peas in a pot of boiling water for 2–3 minutes, or steam them until tender.
- Thicken the Gravy: Remove the roasting tin from the oven. Take the sausages out and keep them covered to rest. In a small bowl, mash the 2 tsp of softened butter and 2 tsp of plain flour together to form a paste (this is a “beurre manié”). Place the roasting tin on the hob over medium heat. Whisk the flour and butter paste into the pan juices and let it bubble for a minute or two until the gravy has thickened.
- Finish and Serve: Return the sausages to the gravy to heat through. Serve the sausages and onion gravy alongside a generous portion of creamy mash and the hot peas.
Recipe Tips
- How do you keep the sausages juicy? After roasting, remove the sausages from the pan and cover them with foil while you make the gravy. This short rest keeps them hot and allows the juices to settle, ensuring they are perfectly tender.
- What’s the secret to the smoothest mash? For a truly professional, silky-smooth texture, push your cooked potatoes through a potato ricer or a food mill before adding the butter and milk. It’s more effective than a standard masher.
- How do I get the most flavor into the gravy? Before you whisk in the flour paste, you can deglaze the roasting tin with a splash of red wine or a little extra stock. Use a wooden spoon to scrape up all the delicious, caramelized bits that are stuck to the bottom of the tin.
- Why did my mash turn out gluey? Gluey mash is the result of overworking the potatoes, which releases too much starch. Mash them gently and stop as soon as they are smooth. Beating them aggressively will ruin the texture.
What To Serve With Sausage And Mash
This is a classic British “pub grub” meal. While the peas are traditional, it also goes well with:
- Steamed cabbage or green beans
- Caramelized onion chutney on the side
- A pint of British ale
How To Store Leftovers
- Refrigerate: Cool any leftovers and store the sausages, gravy, and mash in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: Reheat the sausages and gravy gently in a pan on the stove. Reheat the mash in the microwave or in a pan with a splash of milk to restore its creaminess.
Sausage And Mash Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 40g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 6g
- Sodium: 800mg
- Fiber: 6g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best sausages to use?
A high-quality, high-meat-content pork sausage is best. Varieties like Cumberland or Lincolnshire are classic British choices that are full of flavor.
Can I make the gravy ahead of time?
You can, but the best flavor comes from using the real pan juices from the roasted sausages and onions. Making it all in one pan is key to the dish’s authentic, rich taste.
Why start potatoes in cold water for mashing?
Starting potatoes in cold water and bringing them to a boil together ensures they cook evenly all the way through. If you drop them into boiling water, the outside can become mushy before the inside is fully cooked.
Gordon Ramsay Sausage And Mash Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings10
minutes40
minutes350
kcalThe ultimate British comfort dish: golden roasted sausages, rich homemade onion gravy, and creamy mashed potatoes.
Ingredients
Sausages/Gravy: 8 pork sausages, 2 sliced onions, ½ tsp mixed herbs, ½ tsp English mustard, 600ml beef stock, 2 tsp butter, 2 tsp flour, salt, pepper.
Mash: 900g potatoes, 50g butter, 100ml warm milk.
To Serve: 300g frozen peas.
Directions
- Preheat oven to 200°C (180°C fan). Roast sausages in a tin for 15 minutes, turning once.
- Add onions to the tin. Pour over the stock mixed with herbs and mustard. Roast for 20 more minutes.
- Meanwhile, boil peeled potatoes for 15-20 minutes until tender. Drain and mash with butter and warm milk. Season well.
- Cook the peas.
- Remove sausages from the tin and keep warm. On the hob, whisk a paste of the 2 tsp butter and flour into the pan juices to thicken the gravy.
- Return sausages to the gravy to heat through. Serve everything hot.
Notes
- Rest the sausages covered while you make the gravy to keep them hot and juicy.
- A potato ricer is the best tool for achieving an ultra-smooth, professional-level mash.
- Deglaze the roasting tray with a splash of wine or stock before thickening the gravy to capture all the flavor.
- Don’t overwork your mash; fold the butter and milk in gently to avoid a gluey texture.
