Sausage and Celeriac Mash with Red Onion Gravy Recipe

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20 min


25 min

Nutrition per portion

Calories 740 kCal 37%
Fat 54g 77%
  -  Saturates 24g 120%


  • 8 to 12 free-range British pork sausages
  • 500g (1lb 2oz) King Edward potatoes, peeled and cut into equal sized chunks
  • 500g (1lb 2oz) celeriac, peeled and cut into equal sized chunks
  • 100g (4oz) butter
  • 1tbsp wholegrain mustard
  • 2 medium red onions, sliced
  • 2tbsp plain flour
  • 150ml (¼pt) red wine
  • 500ml (18fl oz) hot beef stock
  • 1 bay leaf


  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Arrange the sausages in a roasting tray and transfer to the oven for 20 to 25 minutes, turning occasionally until golden brown and cooked through. Alternatively, grill or fry.

  • Meanwhile, put the potatoes and celeriac into a large pan and cover with water, add a pinch of salt and bring to the boil. Simmer for 15 to 20 minutes or until tender. Drain well and mash with half the butter to form a chunky mixture. Stir through the wholegrain mustard and season to taste. While the potatoes and sausages are cooking, make the gravy.

  • Melt the remaining butter in a large frying pan and add the red onions. Fry on a low heat for 10 to 15 minutes until soft. Stir in the flour and cook for 1 minute. Increase the heat and add the wine, stir for 1 minute and pour in the stock. Add the bay leaf and bring to the boil. Reduce the heat and simmer for 10 minutes. Season to taste.

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