Dr Mobeus
Sausage and Apple Mustard Mash
Sausages and mash is a British classic, but this version adds a twist by incorporating cooking apple into the gravy and wholegrain mustard into the mash. The apple adds a subtle sweetness that pairs beautifully with the savoury sausages, while the mustard gives the mash a gentle kick that cuts through the richness.
Cooking apples are one of the cheapest fruits available in UK supermarkets, especially in autumn when they are in season. If you cannot find cooking apples, a sharp eating apple like a Granny Smith works just as well. A bag of value sausages at GBP1.50 for 8 is the most economical choice, and with 600g of potatoes you get a proper filling meal for under 80p a portion.
This recipe takes about 30 minutes from start to finish, making it a realistic option for a midweek dinner. The gravy is quick to make because it uses a stock cube rather than a long-simmered stock, and the apple adds enough natural sweetness that you do not need any extra sugar or complicated seasonings.
Sausage and Apple Mustard Mash
Ingredients
Method
- Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes until tender.
- Meanwhile, heat 1 tablespoon of oil in a large frying pan over a medium heat. Add the sausages and cook for 15-20 minutes, turning regularly, until browned and cooked through.
- In a separate pan, heat the remaining oil and cook the sliced onion and diced apple for 5 minutes until softened and lightly caramelised.
- Sprinkle the flour over the onion and apple, stir well and cook for 1 minute. Crumble in the stock cube, add the hot water and stir until smooth. Simmer for 3 minutes until slightly thickened.
- Drain the potatoes and mash with the butter, milk, mustard, salt and pepper until smooth and creamy.
- Serve the sausages on top of the mustard mash with the apple and onion gravy poured over.
Tips and Variations
Do not prick the sausages before cooking – keeping the skin intact keeps them juicier. If you want a smoother gravy, blend it with a stick blender before serving. For a vegetarian version, use vegetarian sausages and a vegetable stock cube. The mustard mash is also excellent with grilled pork chops or baked fish.
