Sausage & mash recipe

Posted in Blog on 20th 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.

You can find more recipes on the Mayfield Villages retirement blog.