Enticing Sausages and Mash


An all-time classic meal.

Butchers sausages on buttery mash, red onion marmalade and red wine jus.

A hearty red wine compliments classic pork sausages. A nice Cotes du Rhone Rouge is a good bet with its mix of soft, juicy Bramble and Spice flavours. It copes beautifully with the addition of a smooth gravy.

Enticing Sausages and Mash - A real winter warmer!

  • IngredientsQuantity
  • Butchers Sausages 5719712
  • Vegetable oil 90023U1
  • McCain Frozen Simply Mash Potato 05181U700g
  • Butter200g
  • Knorr Red Wine Sauce 33006400ml
  • Scarlett & Mustard Red Onion Marmalade SC448tbsp
  • Fresh rosemary to garnish 772194 Sprigs


  1. 1.Heat a pan with some oil and gently colour the sausages until nice and brown turning every 2 minutes and cook for about 12 minutes.
  2. 2.Meanwhile heat the mash according to the instructions adding cream and butter according to taste.
  3. 3.In a pan gently heat the red wine sauce, whisking in a knob of butter to give the sauce a nice shine.
  4. 4.Either in a pan or microwave heat the onion marmalade until hot.
  5. 5.To serve place the mash in the centre of the plate and arrange the sausages neatly on top of the mash.
  6. 6.Place the onion marmalade on top of the sausages then pour over the red wine sauce.
  7. 7.Garnish with the sprigs of rosemary.
Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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