Veggie sausage and mash with onion gravy
Sausage and mash is a classic comfort food dish and this veggie version is an easy supper for all the family. You can serve the sausages without the gravy for younger members of the group if you like, or turn it into a vegan meal by swapping the milk and butter for plant-based alternatives.
This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.22 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
For the mash
- 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices
- 100ml/3½fl oz milk
- 20²µ/¾´Ç³ú butter
- 300g/10½oz frozen peas
For the sausages and gravy
- 2 tbsp vegetable oil
- 6–8 frozen vegetarian sausages (see recipe tip if using fresh sausages)
- 1 medium onion, thinly sliced
- 1 tbsp plain flour
- 300ml/½ pint vegetable stock, made with 1 stock cube
- 1 tbsp ketchup
- 2 tsp soy sauce (preferably dark)
- ½ tsp dried mixed herbs
- ground black pepper
Method
To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready.
Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly.
Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed.
Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly.
Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste.
Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas.
Recipe Tips
Don’t let the potatoes overcook or they will break up and your mash could become watery. Cooking the potatoes with a lid on means you can reduce the heat and save energy.
If using fresh rather than frozen sausages, you will need to reduce the cooking time in step 2.
Summer
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