Deliciously Easy Sausage Bake

This Sausage Bake is absolutely delicious and completely make ahead for an easy and fabulous midweek tea. It is positively dreamy. I love to serve it with frozen petit pois or tender stem broccoli. The sweetness of them is just perfect with the meaty gravy. Not to mention hardly any bother at all.

Sausage Bake

This kind of food is as perfect for a midweek meal as it is for a weekend treat. An all round favourite family meal that earns me serious points in the kitchen.

Who doesn't love sausages and mash? 

How To Make Sausage Bake

My whole family literally grin when they know it's for tea. Crispy buttery mash and sausages doing the backstroke in onion gravy.

The mushroom and onion gravy is the perfect match for the crispy, buttery mash and this mash is one of the best.

I try to use Maris Piper or Desiree potatoes if I can, I do find they make a big difference to the overall taste.

Let's face it, mash when it's good is right up there with the finest of foods.

I did add some cream and butter which of course you can omit, it will diminish the fabulousness a little.

I make it for  mid week meals and then reheat the left overs until piping hot for another easy feast.

I always have incredible feedback on this recipe from people that have made it.

RECIPE STEPS - scroll down for the full recipe card

• Boil the potatoes in salted water until soft. Add the butter and cream/milk and season carefully to taste. (Someone's got to do it)
• Mash the pants off it and set aside
• After browning the sausages I place them in a roasting dish along with the mushrooms.

sausages and mushrooms

• I fry off the half moon onions until brown and then scatter in the flour before pouring in the stock to make a gravy.
• Keep stirring and bring to a bubble.

Ready for assembling

• Pour the gravy on top of the sausages and then top thickly with mashed potato. This will help to keep the gravy bubbling within. 

• Bake for about 45 minutes until brown on top and bubbling within. Place a baking tray underneath your dish to prevent the gravy dripping in the oven.

TIPS

• I used a deep roasting dish which was 25 cm x 15 cm and 5 cm deep. Keep the dish on the small size otherwise the mash won't be able to sit on top properly.
• Make it with your favourite sausages although the ones with a higher meat content are the better option as they not only add their flavour to the gravy but stand up to being baked without breaking up so easily.
• You could leave out the mushrooms if you wanted but I think they make the whole thing come together into super delicious mode. I leave them sliced so my children can take them out if they want...and they do...the little whatnots.
• Obviously you can use whatever stock cubes or jelly pots that you like. I use the jelly stock pots, which I notice you can now buy gluten free and organic. The Knorr jelly pots are the ones I use. The gravy will be salty at this point but it won't be after baking. You could also use a gluten free flour to thicken your gravy.
•  Don't forget to taste your mash for seasoning.
• Use a baking tray to catch any gravy drips in the oven.

WHAT TO SERVE WITH SAUSAGE BAKE?

I serve green veg of some variety. I love tender stem broccoli and they are so easy and quick to boil.

Or petit pois go very well. I always keep some in my freezer ready at a moments notice for a quick blast in the microwave.

I do the same with sweetcorn. They both survive the freezing process so damn well.

Humble Baked Beans are another easy and delicious option.

IF YOU LIKE SAUSAGE BAKE THEN YOU MAY LIKE.....

Fish Pie

Slow Cooker Sausage Casserole

Slow Cooker Spaghetti Bolognese

Quick and Easy Beef Tacos

Sausage Pasta

Toad In The Hole

Toad In The Hole

4.73 from 11 votes

Print

Deliciously Easy Sausage Bake

This easy sausage Bake is just sensational. Comfort food at it's absolute best.

Course Main Course

Cuisine Universal

Keyword Sausage Bake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 adults

Calories 486 kcal

Author Apply To Face Blog

Ingredients

• 8 quality sausages
• 1 medium onion sliced half moons
• 150 grams brown mushrooms
• 2 stock cubes/pots I use the jelly stock pots
• 500 mls boiling water
• 1500 grams potatoes maris piper
• 60 grams butter
• 80 mls double cream
• 2 tbsps olive oil
• 2 heaped tbsps flour

Metric - U S Customary

Instructions

1. Peel the potatoes and cut into medium chunks and boil in salted water until tender. leave for a few mins to drain and then mash with a potato masher or ricer together with the cream and butter. Season with salt to taste.

2. Meanwhile in a largish frying pan heat the olive oil to a high temp and brown off all the sausages. Then place in your baking dish. Add the sliced mushrooms. This is just to put colour on them they will cook fully in the oven.

3. Turn the heat down and add the sliced onions. Let them cook for ten minutes or until brown and caramelising. Boil the kettle and make the beef stock with 500 mls of water and the two stock cubes/jellies. Preheat the oven to 180 C/350 F/Gas Mark 4

4.  Sprinkle the flour over the onions and mix in well. When you can see no more white flour in the onions then add the beef stock and allow to simmer. As the gravy begins to simmer then mix well as it thickens. Let it blip away for a few mins.
   

5. Top with the mash. Smooth it over very roughly. Place on a baking tray to catch the gravy drips.

6. Bake for about 45 minutes and it emerges golden and bubbling.

7. Apply to Whatchamacallit Face..........

Recipe Notes

• I used a deep roasting dish which was 25 cm x 15 cm and 5 cm deep. Keep the dish on the small size otherwise the mash won't be able to sit on top properly.
• Make it with your favourite sausages although the ones with a higher meat content are the better option as they not only add their flavour to the gravy but stand up to being baked without breaking up so easily.
• You could leave out the mushrooms if you wanted but I think they make the whole thing come together into super delicious mode. I leave them sliced so my children can take them out if they want...and they do...the little whatnots.
• Obviously you can use whatever stock cubes or jelly pots that you like. I use the jelly stock pots, which I notice you can now buy gluten free and organic. The Knorr jelly pots are the ones I use. The gravy will be salty at this point but it won't be after baking. You could also use a gluten free flour to thicken your gravy.
•  Don't forget to taste your mash for seasoning.
• Use a baking tray to catch any gravy drips in the oven.

Nutrition Facts

Deliciously Easy Sausage Bake

Amount Per Serving

Calories 486 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Cholesterol 61mg20%

Sodium 655mg28%

Potassium 1772mg51%

Carbohydrates 52g17%

Fiber 10g42%

Sugar 2g2%

Protein 12g24%

Vitamin A 669IU13%

Vitamin C 45mg55%

Calcium 146mg15%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

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