Sausage and mash recipe
 The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe. 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)salt and black pepper 2 tsp softened butter 2 tsp plain flour 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine) salt and black pepper 2 tsp softened butter 2 tsp plain flour 900g/2lb potatoes, peeled and chopped into equally sized cubes50g/1¾oz butter 100ml/3½fl oz milk 900g/2lb potatoes, peeled and chopped into equally sized cubes 50g/1¾oz butter 100ml/3½fl oz milk 300g/10½oz frozen peas 300g/10½oz frozen peas Method Preheat the oven to 200C/180C Fan/Gas 6.Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes.Serve the sausages, mash and peas with the onion gravy spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. Serve the sausages, mash and peas with the onion gravy spooned over. Serve the sausages, mash and peas with the onion gravy spooned over. Recipe tips In September 2023 this recipe was costed at an average of £3.99 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.