Sausage and Mash
Comfort-food classic with a Canadian wink, sausage and mash went from pub fare to weeknight staple here—think Yukon Gold potatoes, prairie-style grainy mustard, and good butcher’s sausages sizzling in a skillet. Piled high with creamy mash and a glossy onion gravy, it’s cabin-cozy, city-friendly, and perfect for cold nights.
Prep Time: 15 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the sausages
1–2 tbsp canola or olive oil
8 good-quality pork sausages
Salt and black pepper, to taste
For the mash
1.2 kg (2½ lb) Yukon Gold potatoes, peeled and chopped
4 tbsp (60 g) butter
½–¾ cup (120–180 ml) warm milk or cream
Salt and black pepper, to taste
For the onion gravy
1 tbsp canola or olive oil
1 tbsp butter
2 medium onions, thinly sliced
1 tbsp flour
1½ cups (360 ml) beef or chicken stock
1 tsp Worcestershire sauce
1 tsp grainy mustard (optional)
Salt and black pepper, to taste
To serve
Green peas (fresh or frozen)
Extra grainy or Dijon mustard
Method
Brown the sausages: Heat oil in a large skillet over medium heat. Prick sausages once or twice, season lightly, and cook 10–12 minutes, turning, until well browned and cooked through. Transfer to a warm plate and tent with foil.
Make the mash: Boil potatoes in salted water 12–15 minutes until tender. Drain well, return to the pot, and let steam off for 1 minute. Mash with butter and half the warm milk, adding more to reach a soft, pillowy texture. Season generously.
Cook the onions: In the sausage skillet, add oil and butter. Sauté onions over medium heat 8–10 minutes until soft and golden, scraping up browned bits.
Make the gravy: Sprinkle flour over onions; cook 1 minute, stirring. Gradually whisk in stock, then Worcestershire and mustard (if using). Simmer 3–4 minutes until glossy and slightly thick. Season to taste.
Finish: Return sausages (and any resting juices) to the gravy to warm through 1–2 minutes. Warm peas in a small pan of salted water; drain.
Serve: Spoon mash into warm bowls, top with sausages and plenty of onion gravy. Add a side of peas and a dollop of mustard.
Variations
Maple–Mustard Glaze – In a small pan, simmer 2 tbsp maple syrup + 1 tbsp grainy mustard + 1 tsp cider vinegar for 2 minutes. Brush over sausages in the final 2 minutes of cooking for a lightly sticky, Canadian twist.
Caramelized Apple & Sage – Sauté 1 sliced apple with 1 tsp butter and a pinch of salt until golden; toss in a few chopped sage leaves. Spoon over sausages before serving for a pub-classic feel.
Garlic–Herb Mash – Warm 2 tbsp butter with 1 crushed garlic clove and a handful of chopped chives or parsley; fold into the mash with a splash of cream for extra richness.