Gordon Ramsay Sausage And Mash Recipe

The first time I made this, I thought, how hard can sausages and mash be? I grabbed whatever sausages were on offer, used watery onions, didn’t brown anything properly, and ended up with bland bangers floating in beige gravy. It was edible, sure. But it wasn’t satisfying.

Then I watched how Ramsay builds flavor at every single step. Not just by seasoning, but by layering heat, color, and texture with intent. The result? A dish that feels humble but eats like a statement.

Let me show you how to take this classic and give it the control and punch it deserves.

Why This Works (And Where Most Go Wrong)

Most people treat sausage and mash like a “lazy night” dinner. No care for the sear, no thought to the mash, gravy as an afterthought. That’s why it ends up flat and forgettable.

Here’s what changes everything:

• Browning is non-negotiable – Ramsay gets a proper sear on those sausages so you lock in juice and build flavor in the pan.
• Gravy starts with roasted onions and stock reduction – not some shortcut packet or cornstarch swirl.
• Mash isn’t just soft—it’s seasoned, enriched, and whipped smooth.
• Everything’s timed to hold heat without drying out. That’s real kitchen control.

Ingredients That Actually Matter

• 8 quality sausages – Pork with a high meat content (min 85%) gives best texture. Avoid overly fatty or water-injected ones.
• 2 large onions, sliced – Go for yellow onions. They caramelize better.
• ½ tsp dried mixed herbs – Just enough to lift the stock without overpowering.
• ½ tsp English mustard – Brings that tang and depth to the gravy.
• 600ml beef stock – Beef is bold enough for this dish, but chicken works if it’s what you’ve got. Homemade wins.
• 2 tsp butter + 2 tsp plain flour – For your finishing beurre manié to thicken the gravy.
• 900g potatoes – Maris Piper or Yukon Gold. Floury potatoes = creamy mash.
• 50g butter + 100ml milk (warmed) – Don’t skip heating. Cold dairy ruins mash texture.
• 300g frozen peas – Sweetness and color. Steam if you can, it preserves texture better.

How To Make Gordon Ramsay Sausage and Mash

Step 1: Roast and Brown the Sausages

Preheat your oven to 200°C (180°C fan). Toss your sausages into a roasting tin with a drizzle of oil and roast for 10 minutes. Turn them, then roast for 5 more until they’re golden brown. Color is key—don’t rush this.

Step 2: Build the Gravy Base

Add sliced onions to the tin with the sausages. Mix your mustard, herbs, and hot stock together, pour it over, and return everything to the oven for 20 minutes. This reduces the stock while the onions soften and flavor the sausages.

Step 3: Make the Mash

While the sausages cook, boil your chopped potatoes in salted water. You want them fork-tender but not falling apart—around 15–20 minutes. Drain and mash them immediately. Heat your milk and butter, then pour it over the mash and whip it smooth. Salt to taste.

Step 4: Finish the Gravy

Once the sausages are cooked through and the onions are golden, take the tin out. Remove the sausages and keep them warm. On the hob, add your butter-flour paste to the tray juices and whisk over medium heat for 2–3 minutes. This transforms it into a glossy, rich gravy.

Step 5: Cook the Peas + Plate

Steam or boil the peas for a couple of minutes until just done. On the plate: creamy mash first, sausages on top, peas to the side, and a generous pour of that onion gravy all over.

What Gordon Ramsay Says About This Dish

“Get your sausages golden. You want that caramelization—it makes the gravy.”

Yup, I tested this. Skipping the sear gave me a limp dish. Get that blistered skin.

“Use the sausage fat to build flavor—it’s liquid gold.”

When I drained it once (thinking it was excess), the whole dish lost its base. Keep it in.

“Gravy isn’t a sauce packet—it’s an extension of your roast.”

From his Ultimate Cookery Course. This one really stuck. You’re not adding gravy—you’re building it from your roast tray.

What I Got Wrong (And How I Fixed It)

• Used raw onions in stock – They stayed sharp. Roasting them first makes all the difference.
• Didn’t brown the sausages enough – The flavor was weak, and the texture soggy.
• Cold milk in mash – Split the mash, made it gluey. Always warm your dairy.
• Too much flour in the gravy – Made it pasty. Butter-to-flour ratio has to be even and cooked through.

Variations That Actually Hold Up

• Chicken sausages – Work well if you double down on seasoning in the gravy.
• Cream in mash – Swap out half the milk for double cream if you want indulgent, restaurant-style mash.
• Vegan version – Plant-based sausages + veg stock. Use caramelized shallots in the gravy for depth.

Avoid using red onions—they can go bitter. And never skip the stock reduction—it’s the backbone.

Pro Tips That Change the Game

• Rest sausages covered while you make the gravy – Keeps them hot and juicy.
• Use a ricer for ultra-smooth mash – Worth it if you want pro-level texture.
• Deglaze the tray before adding flour paste – A splash of wine or stock lifts all that stuck flavor.
• Don’t overwork mash – Overmixing makes it gluey. Fold, don’t beat.

Storage + Leftover Moves

Fridge: 3 days, airtight containers. Keep mash and gravy separate if you can.

Freezer: All parts freeze well—gravy in a tub, mash in a bag, sausages wrapped tight.

Reheat: Pan for sausages and gravy. Mash reheats best in a saucepan with a splash of milk and a knob of butter.

FAQs

Q: Can I use red onions instead of yellow?
A: Don’t. Red onions go bitter in long cooks and overpower the gravy.

Q: How do I keep the mash from drying out when reheating?
A: Add a splash of hot milk and stir gently over low heat. Don’t microwave if you want smooth texture.

Q: What kind of sausage does Ramsay use?
A: High-quality pork sausages, 85–90% meat, with natural casing.

Q: Can I make the mash ahead?
A: Yes, but reheat gently and stir in extra butter or cream to revive it.

Try More Recipes:

• Gordon Ramsay’s Chicken Ballotine Was the Fancy Reset I Didn’t Know I Needed
• Gordon Ramsay’s Roasted Duck Was the Quiet Reset I Needed
• Gordon Ramsay’s Filet Mignon Was the Romantic Reset I Didn’t Know I Needed
• Gordon Ramsay’s Deep Fried Pizza Was the Ridiculous Joy I Needed This Week