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.
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?
*There is a full printable recipe card with ingredients and instructions below.*
How To Make Sausage Bake
The mushroom and onion gravy is the perfect match for the crispy, buttery mash and this mash is one of the best.
I did add some cream and butter which of course you can omit, it will diminish the fabulousness a little.
Equipment Required
- large saucepan
- scales
- colander
- potato masher
- frying pan
- measuring jug
- chopping board
- knife
- baking dish about 25 cm x 15 cm
- baking tray
Ingredients
- 8 quality sausages
- 1 medium onion
- 150 grams mushrooms
- 2 stock cubes or stock jelly pots
- 500 mls just boiled water
- 1.5 kg potatoes suitable for mash
- 60 grams butter
- 80 mls cream
- 2 tbsp oil
- 2 heaped tbsp flour
Recipe steps
- Boil the potatoes in salted water until soft. Drain and 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.
- 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.
- Pour the gravy on top of the sausages and then top thickly with mashed potato. This will help to keep the gravy bubbling within.
- A great shortcut is to use gravy granules to make the 500 mls gravy instead. I also add one stock pot to that to increase the beefy flavour.
- 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 or the mash won't be able to sit on top properly.
- A great shortcut is to use gravy granules to make the 500 mls gravy instead. I also add one stock pot to that to increase the beefy flavour.
- Make it with your favourite sausages, the ones with a higher meat content are the better option as they not only add their flavour to the gravy but don't break up so easily.
- You could leave out the mushrooms but I think they make the whole thing come together into super delicious mode.
- I use the jelly stock pots, which I notice you can now buy gluten free and organic.
- The gravy will be salty at this point but it won't be after baking.
- Taste your mash for seasoning.
- Use a baking tray to catch any gravy drips in the oven.
Serving suggestions
I serve green veg of some variety. I love tender stem broccoli and they are so easy and quick to boil.
Buttery Braised Red Cabbage is a real favourite.
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.....
Slow Cooker Spaghetti Bolognese
Deliciously Easy Sausage Bake
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
Instructions
- 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.
- 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.
- 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
- 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.
- Top with the mash. Smooth it over very roughly. Place on a baking tray to catch the gravy drips.
- Bake for about 45 minutes and it emerges golden and bubbling.
- Apply to Whatchamacallit Face..........
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 sit on top properly.
- Make it with your favourite sausages, 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.
- 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.
- A great shortcut is to use gravy granules to make the 500 mls gravy instead. I also add one stock pot to that to increase the beefy flavour.
- 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
All nutritional information is approximate and intended only as a guide.
Do let me how you get on in the comments below or come on over and follow me on Facebook or Instagram. I love a good old hairy chinwag.
Louise Taplin
A real autumn comfort meal , can’t wait to give this a go ❤️
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I expect photos!! It really is seriously gorgeous. So much mash and so little time.....
Lisa Alford
My idea of heaven ?
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And mine bird. Just lush xx
Audra
Delicious will definitely be giving this a go, something the whole family will enjoy x?
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Thanks Audra. Comfort food at its best!xx
Kate Harvey
This looks lovely. Great for the cooler autumn evening. Love a bit of comfort food ?
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Perhaps it may find it’s way onto your meal plan then! I have had so much good feed back for it too. Bring on the snow!
Donna Harper
Just making this for a second time I love it ?
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Thanks Donna. So glad you love it. It is one of my favourites. Perfect for all this horrid weather x