Name: Sausages with red onion gravy and celeriac mash
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 tbsp rapeseed oil; 8 pork sausages (about 500g); 25g unsalted butter; 3 red onions (about 450g), halved and thinly sliced; 4 thyme sprigs; 1 bay leaf; 1 tbsp redcurrant jelly; 1 tbsp red wine vinegar; 1 level tbsp plain flour; 150ml British bitter or brown ale; 350ml beef stock; 2 tsp wholegrain mustard; 1 celeriac (about 800g), peeled and cut into 2cm chunks; 500g floury potatoes, such as Maris Piper, peeled and cut into 4cm chunks; 30g unsalted butter; 3 tbsp whole milk

Sausages with red onion gravy and celeriac mash

This red onion gravy recipe braises sweet onions in British ale for roast pork sausages, piled onto buttery celeriac mash as an easy October supper.

Serves4

Hands-on35 min

Oven30 min

DifficultyEasy

Celeriac comes into season just as the evenings turn cold, and it makes a lighter, nuttier mash to sit under a pile of browned bangers. While the meat roasts in the oven, the sliced onions collapse slowly on the hob until soft, sticky and jammy.

Why it’s so good: A splash of bitter and a spoonful of redcurrant jelly give the gravy a bittersweet depth, and wholegrain mustard sharpens it at the end. Mashing celeriac with floury potatoes keeps the texture fluffy instead of wet.

Make it easy: Cook the gravy the day before and reheat it gently while the sausages are in the oven.

Method

Heat the oven to 200°C/180°C fan/gas 6. Start the gravy: melt the butter with 2 tsp of the oil in a deep 28cm frying pan over a medium-low heat. Add the onions, thyme, bay leaf and a pinch of salt. Cook for 20-25 minutes, stirring often, until the onions are soft, sticky and starting to brown at the edges. Turn the heat down if they catch.

While the onions cook, put the sausages in a roasting tin (about 30 x 20cm) and turn them in the remaining 1 tsp oil. Roast for 25-30 minutes, turning halfway, until deep brown all over and cooked through, with no pink meat and the juices running clear.

Put the celeriac and potatoes in a large saucepan, cover with cold water and add 1 tsp salt. Bring to the boil, then simmer for 15-20 minutes until both are completely tender when pierced with a knife.

Stir the redcurrant jelly and vinegar into the onions and bubble for 1 minute. Sprinkle over the flour and stir for 1 minute. Pour in the ale a little at a time, stirring, then simmer for 2 minutes. Add the stock and simmer for 8-10 minutes, stirring now and then, until the gravy is glossy and coats the back of a spoon.

Drain the celeriac and potatoes well, return them to the hot pan and leave to steam dry for 2 minutes. Mash with the butter and milk until smooth, then season with salt and black pepper. Cover to keep warm.

Lift the thyme stalks and bay leaf out of the gravy and stir in the mustard. Taste and season. Add the sausages with any sticky juices from the tin, turn to coat and simmer for 1-2 minutes. Spoon the mash onto warm plates and top with the sausages and plenty of gravy.

Per serving (Serves 4)

Calories

670kcals

Fat

42g (17g saturated)

Protein

21g

Carbohydrates

52g (15g sugars)

Fibre

Salt

2.4g

Quick wins, tips & make ahead

Make ahead: cook the gravy up to the end of the simmering stage the day before, cool, cover and chill. Reheat in a pan until steaming hot, adding a splash of water if it has thickened, then stir in the mustard.

Celeriac discolours once cut, so peel it thickly with a sharp knife and cut it into chunks just before it goes into the water. Cutting it smaller than the potatoes means both are tender at the same time.

Swap the ale for the same amount of dry cider, or use extra stock for a gravy without alcohol. Steamed kale or savoy cabbage sits well alongside.