Classic Sausage And Mash With Peas

There’s nothing quite like a plate of Classic Sausage and Mash with Peas to bring warmth and comfort to your dinner table. This traditional British dish combines juicy sausages, creamy mashed potatoes, and sweet garden peas, all drenched in a rich onion gravy. It’s simple, hearty, and full of nostalgic flavors. Whether you’re cooking for the family or just treating yourself, this meal is guaranteed to hit the spot.

Table of Contents

Introduction: The Charm of a British Classic
Ingredients You’ll Need
Tools and Equipment
Step-by-Step Recipe
- Making the Mash
- Cooking the Sausages
- Preparing the Onion Gravy
- Cooking the Peas
Serving Suggestions
Tips for the Perfect Mash
Variations and Customizations
FAQs and Storage Tips
Conclusion: A Cozy Classic for All Occasions

1. Introduction: The Charm of a British Classic

Sausage and mash, or “bangers and mash,” is a quintessential British dish that’s as satisfying as it is simple. The contrast of the savory, meaty sausages against buttery mashed potatoes and vibrant peas creates a balanced, delicious meal. The crowning glory is the rich onion gravy that ties everything together, adding depth and flavor to each bite.

2. Ingredients You’ll Need

For the Sausages and Mash:

6-8 high-quality pork sausages (Cumberland, Lincolnshire, or your favorite variety)
2 pounds (900g) potatoes, peeled and chopped into even chunks
1/4 cup (60ml) milk or cream
4 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

For the Onion Gravy:

2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 cups (500ml) beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste

For the Peas:

1 cup (150g) frozen peas
1 tablespoon butter
Salt and pepper to taste

3. Tools and Equipment

Large pot for boiling potatoes
Skillet or frying pan for sausages and gravy
Potato masher or ricer
Whisk
Small saucepan for peas

4. Step-by-Step Recipe

Step 1: Making the Mash

Boil the Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and milk (or cream) and mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.

Step 2: Cooking the Sausages

Brown the Sausages: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sausages and cook for 12-15 minutes, turning occasionally, until they are browned and cooked through. Remove the sausages and set aside, keeping them warm.

Step 3: Preparing the Onion Gravy

Caramelize the Onions: In the same skillet, melt 2 tablespoons of butter. Add the sliced onions and cook over medium-low heat for 15-20 minutes, stirring occasionally, until they are soft and golden brown.
Make the Gravy: Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes, then gradually whisk in the broth. Add Worcestershire sauce, Dijon mustard (if using), and season with salt and pepper. Simmer for 5-7 minutes until the gravy thickens.
Return the Sausages: Add the cooked sausages back to the pan with the gravy and let them simmer for a few minutes to absorb the flavors.

Step 4: Cooking the Peas

Cook the Peas: In a small saucepan, bring a cup of water to a boil. Add the frozen peas and cook for 3-4 minutes until tender. Drain and toss with butter, salt, and pepper.

5. Serving Suggestions

Plating: Serve the sausages on a bed of creamy mashed potatoes, spoon the rich onion gravy generously over the top, and add a side of buttery peas.
Garnish: For an extra touch, sprinkle some fresh parsley or chives over the dish.

6. Tips for the Perfect Mash

Use the Right Potatoes: Yukon Gold or Maris Piper potatoes give the best creamy texture.
Warm the Milk: Heat the milk or cream before adding it to the potatoes for smoother mash.
Don’t Overmix: Overworking the potatoes can make them gluey, so mash just until smooth.

7. Variations and Customizations

Cheesy Mash: Add a handful of grated cheddar cheese to the mash for extra richness.
Vegetarian Option: Swap the pork sausages for plant-based sausages and use vegetable broth for the gravy.
Mustard Mash: Stir in a spoonful of wholegrain mustard into the mash for a tangy kick.

8. FAQs and Storage Tips

Can I Make This Ahead? Yes! You can prepare the mash and gravy ahead of time. Reheat gently when ready to serve.
How Long Do Leftovers Last? Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Can I Freeze It? The mashed potatoes and gravy freeze well. Store in airtight containers for up to 2 months. Thaw and reheat before serving.

9. Conclusion: A Cozy Classic for All Occasions

This Classic Sausage and Mash with Peas is the ultimate comfort food. It’s easy to make, full of flavor, and perfect for any night of the week. The combination of hearty sausages, creamy mash, sweet peas, and rich onion gravy is truly a winning one. Whether it’s a casual family dinner or a treat-yourself meal, this dish brings warmth and satisfaction with every bite.