There's nothing quite like a plate of proper sausages to bring everyone to the dinner table. Our Cumberland Pork Sausages deserve a treatment that matches their quality—and that's exactly what you get here. Paired with buttery kumara mash and a rich, caramelised onion gravy, this is the kind of comfort food that has people asking for seconds before they've finished their first bite.
Serves 4 | 15 mins prep | 20 mins cook | Easy
What You'll Need
- 2 tsp olive oil
- 9 Peter Timbs Meats Cumberland Pork Sausages
- 1 brown onion, thinly sliced
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- 1.5 tbsp plain flour
- 1/4 cup red wine
- 1 cup beef stock
- 1 bunch fresh chives
- 1 serving boiled peas
- 550g agria or rocket potatoes, peeled and chunked
- 250g orange kumara, cut into 4 pieces
- 1 cup milk
- 80g butter
Let's Cook
Get the sausages golden. Heat half the oil in a frypan over medium-high heat. Add your sausages and cook, turning regularly, for about 5–6 minutes until they're cooked through. Set them aside on a plate while you build that gravy.
Make the magic—the onion gravy. Add the remaining oil to the same pan along with your sliced onion. Pour in a splash of water, pop a lid on, and let it steam for 6 minutes, stirring now and then, until the onion's soft and sweet. Remove the lid, add the Worcestershire sauce and mustard, and let it cook for another 2–3 minutes until it starts to caramelise and smell absolutely incredible. Sprinkle in the flour, stir for a minute until it catches slightly on the bottom of the pan, then add the red wine and let it bubble away. Pour in your beef stock, bring it back to the boil, and cook for 3–4 minutes until the gravy thickens beautifully. Season to taste, then nestle those sausages back in to warm through.
While that's happening, prepare the mash. Boil your potatoes and kumara together in salted water for about 15 minutes until they're tender and practically falling apart. Drain well, then return them to the pan with the milk and butter. Season with salt and white pepper, bring back to the boil, and cook for 2 minutes without stirring. Take it off the heat and mash until smooth and creamy.
Time to plate up. Divide the mash between bowls, top with your sausages, and pour that luscious onion gravy over the top. Finish with a scatter of fresh chives and a generous spoonful of peas. That's dinner done.
