Here, sausage and mash gets a seasonal revamp with one of our favourite signs of spring: wild garlic. Briefly abundant and unmistakably fragrant, it brings a fresh, green punch to a dish that needs little introduction. Folded through buttery champ mash and served alongside spring greens and rich onion gravy, it gives this British classic a timely lift.
Sausage and mash is a well-trodden path and rightly holds its place as one of the cornerstones of our national cuisine. This version keeps all the comfort of the original, but leans into the season with a little more brightness, fragrance and colour. Simple, familiar and deeply satisfying, it’s exactly the kind of supper spring calls for.
Serves: 2
Prep time: 10 minutes
Cook time: 1 hour
Ingredients
Onion Gravy
Mash
Method
For the Onion Gravy
- Set a heavy-bottomed pan over a medium heat and add the butter, along with a small drizzle of oil and the onions. Season well with salt and cook, stirring regularly, with the lid slightly ajar for 30 minutes, until the onions are soft, sweet and lightly coloured.
- Add the flour, stir thoroughly and cook for 2 minutes.
- Add the cider and bring to the boil, stirring constantly. Once the cider is boiling and incorporated with the flour, add the stock and bring that to the boil too, again stirring well. Once boiling, add the thyme, reduce the heat to a gentle simmer and cook for 20 minutes.
- Check for seasoning and adjust as necessary.
For the Mash
- Peel and chop the potatoes into evenly sized pieces and place in a pan. Cover with cold water and season well with sea salt. Set over a high heat and bring to the boil. Once boiling, reduce the heat slightly and cook at a gentle boil for 25–35 minutes, or until the potatoes are tender when pierced with a sharp knife.
- Drain the potatoes into a colander and leave them to dry for 10 minutes.
- Pass the potatoes through either a ricer or a sieve into a pan. Add the butter and half the cream, then set over a low heat. Use a wooden spoon to beat the butter and cream into the potatoes, adding the remaining cream as needed.
- Finely chop the wild garlic leaves and stir them through the mash.
- Taste for seasoning and adjust as necessary.
For the Sausages and Greens
- Set a pan over a medium-low heat and add a small drizzle of oil. Add the sausages and cook for 12 minutes, turning regularly and keeping the heat gentle.
- Set a pan of salted water over a high heat and bring to the boil. Blanch the greens until tender but still with a little bite. Drain, then return them to the pan with a knob of butter and a twist of black pepper.
Sausage, mash, greens and loads of gravy. Tuck in and enjoy.
