• 400g potatoes, peeled and cut into chunks
  • 25g butter
  • a generous splash whole milk
  • olive oil
  • 6 pork sausages
  • 1 large onion, halved and thinly sliced
  • 2 tsp plain flour
  • 300ml dry cider
  • 100ml chicken stock
  • 2 tsp wholegrain mustard


  • STEP 1

    Put the potatoes in a pan of cold water. Bring to a simmer, add salt and cook until tender. Drain then tip back in the pan and put on a lid. Leave for a few minutes to steam-dry, then mash well. Beat in the butter and milk, and season. Reheat to serve.

  • STEP 2

    Heat 2 tbsp of olive oil in a medium frying pan. Cook the sausages, turning, until golden and cooked through. Scoop out of the pan then add the onion and a generous pinch of salt, and cook, stirring, for 10-15 minutes or until golden and caramelised. Sprinkle over and stir in the flour, cooking for a couple of minutes until the flour disappears.

  • STEP 3

    Gradually add the cider, stirring, then add the chicken stock. Simmer for 3-4 minutes, then add back the sausages and cook for 5 minutes. Stir in the mustard and simmer for 2 minutes. Reheat the mash and serve with the sausages and gravy.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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