Sausage Recipe with Cider and Mustard Gravy

Sausages with mustard and cider gravy

  • serves 2
  • Easy

Add a festive touch to your bangers and mash with a cider-laced gravy for the ultimate winter warmer



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


  • 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.

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Nutritional Information

  • Kcals 852
  • Fat 52.7g
  • Saturates 19.4g
  • Carbs 58.4g
  • Sugars 16g
  • Fibre 9.8g
  • Protein 21.2g
  • Salt 2.3g