Recipe · Sausages
Vegan Sausage & Mash with Proper Onion Gravy
Golden sausages on a buttery mash mountain, drowned in slow-cooked onion gravy.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Effort
- Easy
Vegan
Bangers and mash lives or dies on the gravy, so this one gives the onions the time they deserve — twenty minutes of slow softening until they turn sticky and sweet. Use your favourite vegan sausages; peppery Cumberland-style or herby Lincolnshire-style both work a treat.
Ingredients
servings
For 4 servings.
- 8 vegan sausages
- 1kg floury potatoes (such as Maris Piper or King Edward, peeled and chunked)
- 50g vegan butter
- 100ml unsweetened plant milk (warmed)
- 1 tsp English mustard (optional, for the mash)
- 3 onions (thinly sliced)
- 2 tbsp vegetable oil
- 1 tsp soft brown sugar
- 2 tbsp plain flour
- 500ml vegetable stock (check the stock cube or pot is vegan)
- 1 tbsp dark soy sauce
- 1 tsp vegan Worcestershire sauce (classic Worcestershire sauce contains anchovies)
- 1 tsp wholegrain mustard
- few sprigs fresh thyme (optional)
- to serve peas or buttered greens
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Start the gravy: heat the oil in a wide pan over a low-medium heat, add the onions and a pinch of salt and cook gently for 15–20 minutes, stirring now and then, until soft and deep golden. Stir in the sugar for the last 5 minutes.
- Meanwhile, put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15–20 minutes until completely tender.
- Cook the sausages in a frying pan or under the grill as directed on the pack, turning regularly, until browned and piping hot.
- Stir the flour into the onions and cook for 1 minute. Gradually add the stock, stirring all the time, then add the soy sauce, Worcestershire sauce, mustard and thyme. Simmer for 5–8 minutes until glossy and thickened. Season to taste.
- Drain the potatoes well and leave to steam-dry for 2 minutes. Mash with the vegan butter, warm milk and English mustard until smooth, then season generously.
- Spoon the mash onto warm plates, top with two sausages each and pour over plenty of gravy. Serve with peas.
Good to know
- Letting the potatoes steam-dry before mashing stops the mash going gluey.
- The gravy can be made a day ahead and reheated — add a splash of water if it has thickened too much.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
