Sausages & Mash With Sarson’s Signature Onion Gravy

Serves
2
Cook time
70 minutes

"Bangers and mash" is a quintessentially British dinnertime mainstay. Those plump, meaty sausages just work so well with that buttery mash, especially when bathed in lashing of onion gravy.

We have taken this classic dish to new levels of deliciousness by adding a splash or two of Sarson's Signature Seasoned Malt Vinegar to the onion gravy as it reduces. This signature edition vinegar from Sarson's is the perfect ingredient for elevating gravies and rich meat sauces because it adds that iconic tang while seasoning the other ingredients with a deep, malty flavour that is sure to impress even your most discerning of guests.

Made using Sarson's Signature Seasoned Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Signature Seasoned Malt Vinegar
  • 4 large sausages
  • 500g large potatoes - Russet or Maris Piper
  • 3 large white onions, thinly sliced
  • 1ltr brown chicken, pork or beef stock
  • 1 tbsp plain flour
  • Peas, to serve
  • Parsley, finely chopped, to garnish
  • 100ml cream
  • 50g butter
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 pinch of nutmeg
  • White pepper, to season the mash
  • Salt and pepper, to season

Method

  1. For the mash, preheat the oven to 180C. Bake the potatoes for 40 - 60 mins or until tender. Place the cream and butter in a pan with the rosemary and thyme. Bring to a boil. Remove from the heat and leave to infuse. Scoop out the flesh of the potato into a bowl. Season with salt, white pepper, and nutmeg. Remove the herbs from the cream then add a quarter of it to the potatoes. Mash the potato until smooth. Fold in more cream, a little at a time until you have your desired mash consistency (it may not take all of the cream).
  2. For the sausages, cook them in a medium-hot pan, colouring each side. Finish in the oven to make sure they are cooked through.
  3. For the gravy, caramelise the onion in a pan on low heat. Stir in the flower to form a paste. Add the stock a little at a time, fully incorporating each time. Reduce the gravy to your desired consistency. Finish the gravy with the Sarson’s Signature Seasoned Malt Vinegar.
  4. Serve with the sausages, mash, and gravy, with a side of peas. Garnish. Enjoy!