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Sausage and Mash with Onion Gravy and Peas

Preparation: 10 mins

Cooking: 30 mins

Serves 4, costs under £4.00


  • 8 Pork Sausages (400g) (Reduced Fat)
  • 2 Onions (300g) (Medium Sized)
  • ½ Teaspoons Mixed Herbs (1g)
  • ½ Teaspoons Mustard (4g)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt )
  • 1 Pints Water (600ml) (Boiling)
  • 1 Pinch Ground Black Pepper (1g)
  • 1 Tablespoons Vegetable Oil (10g)
  • 2 Teaspoons Plain Flour (14g) (Level Spoonfuls)
  • 10 Potatoes (850g) (Medium Sized)
  • 5 Teaspoons Low Fat Spread (25g) (For The Mash)
  • 1 Pinch Ground Black Pepper (1g) (For The Mash)
  • 10 Tablespoons Frozen Green Peas (300g) (Frozen)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


To make the sausages and onion gravy:

  1. Heat the oil in a frying pan. Add the sausages to the pan and fry for 10 minutes, turning occasionally.
  2. Peel and slice the onions and add to the pan once the sausages are golden brown on all sides.
  3. Crumble the stock cube into the boiling water and add the dried herbs and mustard. Mix well.
  4. Add the stock to the pan, leaving a small amount of stock to mix with the flour. Mix the flour and stock into a paste.
  5. Bring the stock to the boil and simmer gently for 2-3 minutes. Add the paste and stir with a fork or whisk until the gravy has thickened. Add black pepper to taste.

To make the mash and peas:

  1. Peel the potatoes and chop them into small cubes.
  2. Boil the potatoes in a pan of boiling water until they are tender.
  3. Drain the potatoes and mash with the low fat spread with a fork or masher. Add black pepper to taste.
  4. Cook the peas in a saucepan of boiling water for 2-3 minutes.
  5. Serve the sausages, mash and peas with onion gravy poured on top.

Nutritional Information