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Traditional Sausage & Mash

Traditional Sausage & Mash

Nothing says 'comfort food' more than the traditional bangers & mash

You will need

  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 tsp soft brown sugar
  • 900g potatoes, peeled &cut into small chunks
  • 8 Bwydlyn Traditional Pork Sausages
  • 1 tbsp plain flour
  • 300ml hot beef stock (made with a stock cube)
  • 100ml red wine
  • 1tbsp Worcestershire sauce
  • 100ml milk, warmed
  • 50g butter
  • 2-3 tsp wholegrain mustard


Heat the oil in a large frying pan

Add the onion & sprinkle with the sugar, then cook gently, stirring every so often, for 12-15 minutes or until the onion is lightly caramelised

While the onion is cooking, boil the potatoes in lightly salted water for 15 minutes or until tender

Heat a little oil in a pan & lightly fry the sausages until browned all over

To make the gravy, sprinkle the flour over the caramelised onion, stir & cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce

Add the sausages, bring to the boil, then reduce the heat & leave them to simmer gently

Drain the potatoes & return to the pan. Mash with the warm milk, butter & mustard to taste