The simple recipes are often the best and are ones that we keep coming back to like our classic Sausages and Mash, pure comfort food!



  • 1kg desiree potatoes, peel and chopped coarsely
  • 1 teaspoon salt
  • 50g butter, chopped
  • ¾ cup (180ml) hot milk
  • 1 tablespoon olive oil
  • 3 medium (500g) onions, sliced thickly
  • 1 tablespoon brown sugar
  • 1 tablespoon plain flour
  • 2 cups (500ml) beef stock
  • 2 teaspoons balsamic vinegar
  • 8 thick beef, lamb or pork sausages


  1. Place the potatoes in a medium saucepan with enough cold water to barely cover the potatoes; add the salt. Boil, uncovered, over medium heat for about 15 minutes or until the potato is tender. Drain the potatoes and return to the saucepan.
  2. Using a potato masher or ricer, mash the potatoes then stir in butter and the hot milk. Season with sea salt and pepper to taste. Cover to keep warm
  3. Meanwhile, heat the oil in a medium frying pan and cook the onion over medium heat, stirring, until soft. Add the sugar and cook, stirring, for 1 minute. Sprinkle over the flour and cook, stirring, until combined. Increase heat to high and gradually stir in the stock and cook for about 5 minutes or until onion mixture boils and thickens slightly. Add vinegar and season to taste with salt and fresh ground pepper.
  4. Add the sausages to a heated, lightly oiled large frying pan (or grill or barbecue) and cook over medium low heat until browned all over and cooked through.
  5. Serve the sausages topped with the onion mixture. Serve with steamed green flat beans, if desired.


Cooking the sausages slowly will prevent them splitting and encourage even browning of the skins. As a general rule don’t prick sausages when cooking as it dries them out and leaches theflavour.