Image: Sausage and mash

Sausage & mash recipe

Image: Sausage and mash


20 April 2020

Pour yourself a glass of your favourite red wine and tuck into this delicious sausage and mash dish. This recipe serves 4 people.



  • 8 Cumberland sausages


Mashed potato

  • 600g potatoes
  • 75ml milk
  • 75ml cream
  • 100g butter


Cabbage fricassée

  • 1 savoy cabbage
  • 1 small onion, diced
  • 1 carrot diced
  • ½ small celeriac, diced

Red wine gravy

  • 1½ litres of chicken stock
  • 200ml red wine
  • 2 garlic cloves
  • 2 shallots, sliced
  • 1 carrot, sliced
  • 5 sprigs of thyme



Mashed potato – Preheat the oven to 180C. Roast potatoes until soft. While hot, scoop out the insides and pass through a potato ricer with the butter. Mix together and set aside. To reheat, warm the milk and cream, add the potato mix, whisk until smooth and season to taste.

Cabbage fricassée – Shred the cabbage and blanch in seasoned water. Gently cook the onions in a saucepan with olive oil and a pinch of salt until soft, then add the carrot and cook for a further five minutes. Lastly, add the celeriac and cook until soft. Mix with the cabbage and keep warm until needed.

Red wine gravy– In a heavy-based saucepan, colour the carrots, shallot, garlic and three sprigs of thyme. Add the red wine and reduce to a syrup, then add the chicken stock and reduce by half. Add the rest of the thyme to the pan to infuse. Pass the sauce through a sieve and add the chopped sage. Thicken if needed with a little cornflour and water.

Preheat the oven to 180C. Place the sausages in a hot ovenproof pan with olive oil and then colour all over - normally this takes about two minutes- then put them in the oven. This will take between six and eight minutes depending on the size of the sausages. Serve with mashed potato, cabbage fricassée and gravy.