Sausages with Pea Mash Potato and a Roasted Tomato, Onion and Red Wine Gravy

I could never get bored with bangers and mash and although I have posted several similar recipes I would hope that this simply shows how many ways you can enjoy such a humble and satisfying meal. Cooking sausages in the oven is also a really great way of enhancing their flavours and adding your own twist to the sausages. In the past I have done Balsamic roasted sausages, honey and mustard sticky sausages, and now these bad boys with tomatoes and red wine; and don’t get me started on the numerous ways you can vary your mash potato. If you have a partner or kids that aren’t huge fans of consuming their 5 a day then mashed potato is a great way of adding veg to their diets without being obvious about it. This recipe has peas added to it but I often make it with leeks, broccoli, parsnips, carrot, courgette; ok I could go on a long time so you get the gist!


Serves 2

For the Sausages

–          6 sausages

–          3 cloves garlic – left whole

–          1 red onion – peeled and sliced

–          400g tin chopped tomatoes

–          2 tbsp tomato puree

–          1 tsp mixed herbs

–          Pinch sugar

–          150ml red wine

For the mash potato

–          650g white potato – peeled and sliced

–          50g butter

–          Salt and pepper

–          Splash milk

–          2 handful peas

–          50g cheddar cheese – grated

Preheat the oven to 200’C

Place the sausages in an oven proof dish and bake for 15 minutes

After the 15 minutes is up add the onion and the garlic and return to the oven for another 15 minutes; and once the garlic is cooked squeeze it out and roughly chop.

Add the chopped tomatoes, puree, herbs and sugar to the pan and return to the oven for 20 minutes

In the meantime, cook the potatoes in boiling salty water for 15-17 minutes until soft and then mash along with the butter, milk, mustard and salt and pepper until light and fluffy

Stir in the peas and place in an oven proof dish, topped with the cheese, and then bake in the oven until ready to serve.

After the tomatoes have been cooking for 20 minutes remove the dish from the oven and transfer everything into a saucepan.

Place the sausages back in the oven dish and return to the oven while you finish off your sauce

Heat the saucepan to a medium heat and add the wine. Bring the mixture to the boil and then simmer for 5 minutes.

Remove all the ingredients from the oven and plate up your mash, sausages and top with your tomato and red onion gravy. Feel free to add some fresh veg to the plate.


10 thoughts on “Sausages with Pea Mash Potato and a Roasted Tomato, Onion and Red Wine Gravy

  1. Looks great, I like the way you’ve done the potato. I often add other veggies to mash. One of my faves is to add Jerusalem artichoke.

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