Preparation time: 10 minutes / Cooking time: 20-30 minutes / Simple / Serves: 4


500g Caramelised Red Onion Barry John Sausages (8 Jumbo sausages in this packet, 1 packet will serve 4, so add more sausages for increased family sizes)

Oil for cooking.

1 kg of floury potatoes, peeled and cut into even sized pieces/quarters

110g butter

2 tbsp whole milk

For the Red Onion gravy (or use brown gravy and follow instructions on the jar)

drizzle of sunflower oil

2 red onions thinly sliced

1 tbsp golden caster sugar

2 tbsp balsamic vinegar

2 tbsp plain flour

250ml red wine

500ml chicken or beef stock


First put the mashed potato onto cook. Place the potatoes in a large saucepan of water add salt to taste and bring to the boil

Line out the sausages onto a greaseproof baking tray and place into a preheated oven 180°C.

Next, while the sausages and potatoes are cooking, make up the gravy and leave to simmer. We’ve made a Caramelised Red Onion one here, but you can use normal brown gravy if you prefer.

Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky, stir the flour into the onions to make a paste, cooking for a further 1-2 mins. Next pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half.

When the potatoes are soft, drain the potatoes well, return them to the saucepan and shake over a low heat for 30 seconds to remove some of the steam. Mash the potatoes until fluffy and add the butter & milk to make them creamy. Season with Salt & pepper.

Remove the cooked sausages from the oven. To serve up, scoop out some of the mashed potatoes onto a bowl & place two of the cooked sausages on top and pour over some red onion gravy.  

Delicious, tasty and real comfort food.