Sausage bake with caramelised onion mash recipe

Sausage bake with caramelised onion mash recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

A yummy bake with Cumberland sausages topped with savoury caramelised onion mashed potatoes. An easy mushroom gravy pulls it all together.

6 people made this

IngredientsServes: 4

  • 800g Rudolph Potatoes, peeled and cut into chunks
  • 100ml milk
  • 2 tbsp rapeseed oil
  • 2 onions, sliced
  • 454g pack Cumberland sausages
  • 300g pack mushrooms, sliced
  • 2 tablespoons reduced salt gravy granules
  • 1 tablespoon wholegrain mustard

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6.
  2. Cook the potatoes in boiling water for 10 to 15 minutes until tender, drain and return to the pan. Mash with the milk.
  3. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onions, covered, for 7 to 8 minutes, or until golden and caramelised. Stir into the mash and season well.
  4. Heat the remaining oil in the same frying pan and fry the sausages for 3 minutes, then add the mushrooms and fry for a further 3 minutes.
  5. Blend the gravy granules with 200ml boiling water and add to the pan along with the mustard. Bring to the boil, stirring. Transfer to an ovenproof serving dish and top with the mash.
  6. Bake for 20 minutes until golden.

Cook's note

Rudolph is a striking, British grown, maincrop potato variety with a vibrant red skin and contrasting snowy white flesh. It has fantastic eating qualities – naturally sweet in flavour with a smooth and creamy texture.

See it on my blog

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Reviews in English (1)

The Hubbie thought it was great and so did I.-14 Jul 2017

Somehow, years ago, it became a tradition for us to make bangers and mash every year around St. Patrick’s Day. As with any recipe that’s been recreated year after year, little tweaks along the way have improved it to the point of near-perfection. Or at least, we think so! We’re thrilled to share the result of all that tweaking with you today! This savory, filling, delicious bangers and mash recipe gets a gustatory boost from the addition of sweet roasted garlic in the mashed potatoes (ooooh yes) and savory oven-caramelized red onions. It’s a warming, textural, gravy-drizzled supper that’s sure to soak up an Imperial pint (or two)—or even just fill hungry tummies.

Sticky Sausage & Veg Traybake with Caramelised Onion Gravy & Cheesy Croutons.

Ready in an hour and 15 mins

750g bag frozen chargrilled Mediterranean vegetables (I use Tesco)

few sprigs fresh rosemary and thyme, leaves pulled off the woody stalks and finely chopped

1 tbsp Worcestershire sauce

1 large onion, very thinly sliced, I used a Mandolin

1 rich beef stock pot, made up to 700ml with boiling water

30g bisto or beef gravy granules

8 good quality lean pork sausages (I use Porky lights or M&S Skinny sausages)

8 thin slices stale baguette (or buy a small roll and slice this, about 60g in total)

75g mozzarella, grated or diced

2 tbsp grated Parmesan cheese

Heat oven to 220C/200C fan/gas 8. Tip the veg into a large roasting tray or ovenproof serving dish. Season with salt and pepper and half the rosemary and thyme. Drizzle on the Worcestershire sauce, half the garlic and stir and then cook for 40 mins, stirring half way. Brush the baguette slices with a little of the remaining garlic and set aside.

Meanwhile put the onions, most of the rest of the herbs (just reserve a few for the top) and some black pepper in a heavy bottomed pan and add a splash or water or vegetable stock. Sweat gently and slowly on a low heat until really soft, this will take about 20 mins. Stir often and keep adding more veg stock or water to stop them sticking. Once soft add the sugar, pickle and remaining garlic and increase the heat then cook until golden and caramelised. Add the stock and bisto and bring up to the boil, simmer until thickened – about 5 mins, stirring often, you can bubble for longer if you like your gravy really thick. Set aside.

When the veg have roasted remove and tip in the onion gravy, stirring to coat evenly, then nestle in the sausages. Roast for 25 mins more. Remove and add the bread slices then top them with the two cheeses and the reserved thyme and rosemary plus some black pepper. Roast for 15 mins more until the cheese has melted and everything is bubbling. Allow to stand for 10 mins then serve. Great as it is or try with mash, sweet potato mash, or greens on the side.

Recipe Summary

  • 8 sausages
  • 2 tablespoons butter
  • 2 medium onions, halved and sliced
  • 3 large apples - peeled, cored, and cut into thin wedges
  • 2 tablespoons apple cider or red wine vinegar
  • 2 tablespoons brown sugar, packed
  • salt and pepper to taste

Prepare grill for high heat.

With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.

Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.

Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.


PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.

PREPARE THE SAUSAGE: In a large mixing bowl, mix all the sausage ingredients. Form into 8 equal patties. Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash.

COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. Cover the pot to keep warm and set aside.

REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.

MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)

TRANSFER the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine. Serve with the sausage patties.

  1. 1 Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
  2. 2 Toss the squash and garlic bulb in 1 tbsp olive oil, season and roast for 30 minutes.
  3. 3 Sprinkle over the rosemary and roast for a further 10-15 minutes.
  4. 4 Meanwhile, use the remaining oil to grease a pan and fry the sausages for 10-15 minutes until cooked through.
  5. 5 Lift out the sausages, then add the caramelised onions and flour to the pan and stir for 30 seconds.
  6. 6 Pour in the stock and bring to a simmer, then return the sausages to the pan.
  7. 7 Squeeze out the garlic and roughly mash with the butternut squash and butter.
  8. 8 Serve with the sausages and caramelised onion gravy.

Next time I'll substitute chicken stock, but we liked the dish nevertheless.

Recipe Summary

  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Braised red cabbage with sausage

½ medium red cabbage, cored and finely shredded
vegetable oil
1 onion, sliced in rings
1 eating apple, sliced
2 sausages, chopped
½ tsp caraway seeds (or ground cinnamon)
100ml red wine (or red wine vinegar)
100ml water
salt and freshly ground black pepper
sour cream, to serve

Heat 1 tablespoon of oil in a large heavy-based saucepan. Gently fry the onion rings for 10 minutes, until beginning to soften.

Add the apple pieces, chopped sausage and spice. Cook for at least 2 minutes. (If the sausages are uncooked, you may want to cook for a few more minutes until they take on some colour.)

Add the cabbage, wine or vinegar and water. Bring to the boil, then cover with a tight-fitting lid and simmer for 1 hour on the lowest heat. Check the water content and add more if the braise looks too dry.

Check the seasoning and serve with a dollop of sour cream.

Venison sausage meatball hunters' stew. Photograph: Rachel Kelly

Published: 00:01 BST, 15 September 2013 | Updated: 00:01 BST, 15 September 2013

Sausage and caramelised red onion hotpot and Potato and beetroot gratin

Rich and sweet with wine and caramelised onions, this takes the humble hotpot to another level and would be just the thing to have gently warming in the oven after a fireworks display or a long winter walk. Serve with buttered cabbage and potatoes or my Potato and Beetroot Gratin.

  • olive oil, for frying
  • 8 best-quality pork sausages
  • 2 red onions, peeled and finely sliced
  • 2 knobs of butter
  • 1 tbsp soft brown sugar
  • 3 thyme sprigs, leaves only
  • 150g (5oz) button mushrooms, cleaned and quartered
  • 2 tbsp aged balsamic vinegar
  • 200ml (7fl oz) red wine
  • 200ml (7fl oz) beef stock
  • small handful of parsley, roughly chopped
  • sea salt and freshly ground black pepper

❶ Preheat the oven to 180C/Gas 4. Place a large hob-proof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.

❷ Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.

❸ Add the cooked sausages, red wine and some salt and pepper to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes, uncovered, until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve.

Potato and beetroot gratin

This is a lovely twist on the classic gratin dauphinois, in which layered potato and beetroot is gently cooked in garlicky cream. I prefer to use waxy potatoes as they keep their shape better but whatever you use, cut them as thinly as possible, ideally in a food processor or mandoline. The beetroot should be cut thicker because it has already been cooked.

1 garlic clove, peeled and halved
butter, for greasing
750g (27oz) potatoes, peeled
500g (18oz) cooked beetroot, peeled
500ml (18 fl oz) double cream
sea salt and freshly ground black pepper

❶ Preheat the oven to 180C/Gas 4. Rub the inside of a 26cm x 18cm (101⁄2 in x 7in) baking dish with the cut sides of the garlic, then grease it with butter.

❷ Slice the potatoes very thinly. Cut the beetroot into slices about 5mm thick. Heat the cream gently over a medium heat until hot.

❸ Layer one third of the potatoes into the prepared dish (save the best-looking pieces for the top). Cover with half the beetroot slices and season with salt and pepper. Repeat before finishing with a last layer of neatly arranged potatoes and season again.

❹ Pour the hot cream over the dish and bake for 1 hour, or until the potatoes are completely tender.
If the top seems to be browning too quickly towards the end of the cooking time, cover it with foil.
Serve warm.

Wrap the beetroots and a good sprinkling of salt in foil and cook them at 180C/Gas 4 for about an hour, or until they feel soft when pierced with a skewer. Leave them to cool a little before peeling.


Preheat your oven to 350 degrees. Add the bacon fat to a 12-inch cast iron skillet and heat on medium to medium-high. Brown the sausages on all sides before sliding the pan into your preheated oven and bake for 15 minutes.

Transfer the sausages to a cutting board, tent with foil and let rest for 5 minutes before cutting in half. Transfer the sausages to a bowl and cover with foil to keep warm.

Place potatoes in a large pot and fill with water. Cover and bring to a boil, once at a boil cook for 20 to 30 minutes or until the potatoes are fork tender.

Reduce the heat to low. Using the lid to the pot, drain the potatoes and add in 1/2 cup of milk and 6 tablespoons of butter. Cover and let the potatoes cook in the milk and butter for 5 minutes. Remove the pot off of the heat and mash the potatoes with a potato masher. Add in the creme fraiche, mustard, salt, pepper and remaining 2 tablespoons of butter and 1/4 to 1/2 cup milk. Mash until desired consistency. Cover and keep warm on low heat.Meanwhile, heat the drippings in the skillet over medium-low heat. Add the onions and a pinch of salt, stir to coat and continue to cook until caramelized. About 30 minutes.

Scoot the onions off to the side and add the minced garlic. Cook for one minute before stirring it into the onions. Stir in the flour and cook for 2 minutes before pouring in the wine. Once the wine has reduce and has been absorbed by the flour, stir while pouring in the beef broth/stock. Bring the gravy up to a bubble and simmer until thickened.

Season the gravy with salt and pepper and add in the sausages and heat through.

Serve the bangers on the mashed potatoes with spoonfuls of the caramelized onion gravy over top. Sprinkle with chopped fresh parsley, more black pepper and next to buttered peas and a hunk of crusty bread.

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