Sausage, Mash and Onion Gravy

By Jen Booker

December 27, 2016

This is perfect comfort food.
Don't be impatient with the onions! Let them do their thing!

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 4



200g walnut halves

160g bread

2 red onions

1 tsp smoked paprika

2 tsp garlic granules

Salt & pepper

2 - 4 tbsp oil to fry



Plant milk

Vegan spread

Onion Gravy

4 medium red onions finely sliced

5 tbsp balsamic vinegar

2 veggie stock cubes

35g vegan spread


1Do the gravy first! Trust me it can take a while to get the onions just right!

2Fry the onions, very slowly in a little oil, covered for about 20 mins until soft.

3Remove the lid and turn up the heat until the onions are golden, do this for as long as necessary.

4Pour in the vinegar and boil until it almost disappears.

5Turn the heat down and add the spread, stock and 1 pint of water. Stir well.

6Simmer until you have a gravy consistency. This could take a while.

7Now make the sausages

8Put the walnuts, bread and onion into a food processor and pulse to break down. I had to do this in batches as my machine wasn't big or powerful enough.

9Add the paprika and garlic and season.

10Form the mixture into 8 - 10 sausages. Making them smaller keeps them together better when cooking.

11Now cook the mash as normal at the appropriate time.

12Serve with green veg of your choice.


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