Sausage with mash, onion gravy and petit pois

    20 min

    Chose nice quality sausages such as smokey large sausages, but nice pork sausage is excellent too. For the mashed and creamed potatoes I use half fat creme fraiche, a great alternative to using butter.


    1 person made this

    Serves: 2 

    • 2 to 3 potatoes, peeled and cut into quarters
    • 2 large or 4 small sausages
    • oil for frying
    • 1 red or white onion, sliced
    • 1 to 2 cloves garlic, minced
    • 350ml gravy, made from gravy granules
    • 400g petit pois, tinned or frozen
    • 1 splash red wine (optional)
    • creme fraiche/butter
    • milk

    Cook:20min  ›  Ready in:20min 

    1. Boil the potatoes in water until soft, about 15 to 20 minutes.
    2. In the meantime heat a griddle pan and place sausages on to cook until browned on all sides and cooked through. Set to the side and keep warm.
    3. Spray a little oil in separate pan and cook the onion and garlic until soft.
    4. Prepare your gravy following packet instructions. Add the gravy to the onions and stir through until hot. Add red wine if desired.
    5. Heat the petit pois if using canned, or if using frozen, cook following packet instructions.
    6. Cream the cooked potatoes with the creme fraiche or butter and milk.
    7. On nicely warmed plates serve good dollop of mash, sausage beside, peas around the plate, and onion gravy to top the dish.

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    Reviews in English (1)


    Great dish, easy and fab midweek nosh  -  02 Sep 2013