Suffolk Pork Sausages with Onion Gravy
Plump, peppery Suffolk pork sausages nestled on buttery potato mash and smothered in rich, slow-caramelised onion gravy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Large frying pan
- •Large saucepan
- •Potato masher
- •Wooden spoon
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 58 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 680 kcal
Instructions
- 1
Boil the potato chunks in salted water for 15 minutes until tender when pierced with a fork.
- 2
Heat the vegetable oil in a large frying pan over a low hob setting.
- 3
Add the sliced onions and fry gently for 20 minutes until completely soft, sweet, and golden brown.
- 4
Fry the sausages in a separate pan over medium heat for 15 minutes, turning occasionally until browned and cooked through.
- 5
Sprinkle the plain flour and chopped thyme over the softened onions, stirring continuously for 1 minute.
- 6
Gradually pour in the hot beef stock and Worcestershire sauce, whisking constantly to keep the sauce smooth.
- 7
Simmer the gravy on low heat for 10 minutes until glossy and thickened.
- 8
Drain the cooked potatoes thoroughly, then steam-dry them in the warm pan for 1 minute.
- 9
Mash the potatoes with butter, warm milk, salt, and white pepper until silky and smooth.
- 10
Spoon the mash onto plates, arrange the sausages on top, and ladle over the hot onion gravy.
Chef's tips
Cook the onions very slowly over low heat to draw out their natural sugars without scorching. If you cannot source traditional Suffolk sausages, choose thick butcher-style pork bangers with high meat content and season with extra white pepper.
Ingredient substitutions
- plain flour → 1 tbsp cornflour mixed with a little cold water
- beef stock → dark chicken stock or rich vegetable stock
- whole milk → semi-skimmed milk or a splash of double cream
Storage
Keep leftover sausages, mash, and gravy in separate airtight containers in the fridge for up to three days.
Reheating
Warm the sausages and gravy gently in a saucepan over medium heat, and microwave the mash with a splash of milk until piping hot.
Common mistakes to avoid
- •Frying the onions on high heat, which burns the edges instead of slowly caramelising them.
- •Pouring in all the stock at once, which causes flour lumps in the gravy.
- •Leaving excess water on the potatoes before mashing, resulting in a wet, sloppy mash.
Serving suggestions
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