Recipes

Bangers & Mash with Red Onion Gravy

Grilled Newmarket sausages with creamy mashed potatoes, red onion gravy and peas.

Serves 4-6
   |   Preparation Time 10 mins
   |   Cooking Time 30 mins
   |   Price per person £2.65

2 packs of Musk's Original Newmarket Sausages
1kg floury potatoes (such as King Edwards, Maris Piper or Desiree), peeled and diced
1 large red onion (approx 210g), finely sliced
200g of frozen peas
100ml milk
300ml beef stock
1 tbsp plain white flour
150ml red wine
50g butter
1 tbsp olive oil

    •    Heat the oil in a frying pan over a medium heat and fry the sausages for 8-10 minutes, or until
         browned and cooked through. Remove from the pan and transfer to a heated plate. Cover and
         set aside to keep warm.

    •    Meanwhile, cook the potatoes in lightly salted boiling water for 8-10 minutes, or until tender.

    •    Add extra oil to the pan used for the sausages, if necessary, and fry the onion over a medium
         heat for 5-6 minutes, or until soft.

    •    To make the gravy, sprinkle the flour into the pan with the cooked onion and fry for 1 minute.
         Carefully add the red wine, stirring vigorously to stop lumps forming, and simmer until reduced
         by half. Pour in the stock and simmer until the gravy develops a thicker consistency. Remove
         from the heat and season to taste with salt and pepper.

    •    While the gravy is simmering, cook the peas according to the packet instructions.

    •    Drain the potatoes and mash with the milk and butter until smooth and creamy.
         Season to taste with salt and pepper.

    •    Serve the sausages and mustard mash with the red onion gravy and peas.

Cook’s tips: For extra creamy mash use double cream instead of milk. 1tbsp of wholegrain mustard can also be added to the mash for extra flavour.

Sausage Stroganoff


Musk’s gluten free sausages in a creamy mushroom and paprika sauce served over rice.

Serves 4-6    |     
Preparation Time 5 mins     |     
Cooking Time 20 mins
     |     Price per person £2.84

2 packs of Musk's Gluten Free Sausages
300ml of soured cream
 large onion (approx 210g), finely chopped
300g of closed cup mushrooms, sliced
120ml of white wine
240g of long grain rice
1 1/2 tbsp paprika
1 tbsp tomato puree
300ml beef stock
1 tsp mild chilli powder
1 tbsp olive oil

    •    Heat the oil in a frying pan over a medium heat and fry the sausages for 8-10 minutes, or until
         browned and cooked through.

    •    Remove the sausages from the pan and set aside. Add more oil to the frying pan, if necessary,
         and fry the onion for 3-4 minutes, or until soft. Add the mushrooms to the pan and fry for
         3-4 minutes, or until tender.

    •    Stir in the paprika, chilli powder and tomato puree and fry for 1 minute.

    •    Pour in the wine and simmer until reduced by half and then pour in the stock. Cut each
         sausage into four pieces and stir into the stroganoff. Simmer, uncovered, for 20 minutes,
         or until the sauce develops a thicker consistency.

    •    Meanwhile, cook the rice according to the packet instructions.

    •    Remove the stroganoff from the heat and stir in the soured cream.

    •    Season the stroganoff to taste with salt and pepper and serve with the cooked rice.