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Sausage and Cheesy Mash with Creamy Onion Gravy

Recipe by The Cozy Bowl Kitchen

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  • Total Time40 minutes
  • Yield2 very generous bowls, or 3 normal portions 1x

Three sausages on a mountain of cheesy mash, drowned in creamy onion gravy and crowned with a fried egg. This is comfort food at full volume, and it is on the table in 40 minutes.

Ingredients

Scale

For the cheesy mash

  • 1.2kg Maris Piper potatoes, peeled and cut into even chunks
  • 100ml whole milk, warmed
  • 75g salted butter
  • 120g mature cheddar, grated
  • 50g cream cheese
  • 1/2 tsp English mustard powder
  • Salt and white pepper

For the creamy onion gravy

  • 2 tbsp salted butter
  • 2 large onions, halved and finely sliced
  • 1 tsp caster sugar
  • 1 tbsp plain flour
  • 400ml beef or chicken stock
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 75ml double cream

To serve

  • 6 good pork sausages
  • 2 large eggs
  • 1 tbsp oil, for frying
  • 2 spring onions, finely sliced

Instructions

  1. Put the potatoes into cold salted water, bring to the boil and simmer for 15 to 18 minutes, until a knife slides through with no resistance. Starting them in cold water is what stops the outsides collapsing before the middles cook.
  2. Meanwhile, cook the sausages. Colour them slowly in a frying pan over a medium heat for 15 to 18 minutes, turning often, or roast at 200C for 25 minutes. Slow and steady beats hot and fast every time.
  3. For the gravy, melt the butter in a wide pan, add the onions and sugar and cook over a low heat for 12 to 15 minutes, stirring now and then, until soft, sweet and deep gold. Do not rush this, it is where the flavour lives.
  4. Stir the flour into the onions and cook for 1 minute, then gradually pour in the stock, stirring, until smooth. Add the Worcestershire sauce and Dijon and simmer for 5 minutes.
  5. Stir the cream into the gravy and keep it warm over the lowest heat.
  6. Drain the potatoes and leave them in the colander for 2 minutes to steam dry. Wet potatoes make gluey mash.
  7. Mash thoroughly, then beat in the warm milk, butter, cream cheese and mustard powder. Add the cheddar and stir until it melts into ribbons. Season generously.
  8. Fry the eggs in a little oil until the whites are set and the edges are crisp but the yolks are still soft.
  9. Pile the mash into warm bowls, make a well in the middle, lay the sausages on top and ladle over the onion gravy.
  10. Slide a fried egg on top of each bowl, scatter with spring onions and take it straight to the table.

Notes

Make ahead. Both the mash and the gravy can be made a day in advance. Cool them quickly, chill within two hours and reheat until piping hot, in line with standard UK food safety guidance. Loosen the mash with a splash of warm milk as you reheat it.

The mistake to avoid. Rushing the onions. Twelve to fifteen minutes on a low heat is where all the sweetness in the gravy comes from. If they are catching, add a tablespoon of water and turn the heat down.

Grate your own cheddar. Pre-grated cheese is coated in starch to stop it clumping, and that starch makes mash slightly grainy. A block of mature cheddar grated by hand melts into ribbons instead.

Vegetarian version. Use vegetarian sausages, vegetable stock and leave out the Worcestershire sauce, which usually contains anchovy. Check every label yourself before serving it as vegetarian.

Feeding children? Halve the portion, skip the fried egg and leave the mustard out of the gravy. That is essentially our Cozy Kids Bangers and Mash.

Equipment. A large saucepan for the potatoes, a wide frying pan for the onions and gravy, a second frying pan for the sausages, a small pan for the eggs, a potato ricer or hand masher, a box grater, and two deep bowls warmed before serving.

Allergens. This recipe contains milk, wheat (gluten), egg, mustard and sulphites. Sausages very often contain wheat, and Worcestershire sauce usually contains fish (anchovy). Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by Mash to the Future at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/sausage-cheesy-mash-onion-gravy/