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

Serves 4-6

Preparation Time 10 mins

Cooking Time 30 mins


2 packs of Musk’s 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

Cooking instructions

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.