Devilled sausages with hot mash

devilled sausages

Yummy comfort food is just what’s needed on a weekday evening. Adding mustard to the mash is an easy way to give the normal mashed potatoes a little something extra.

Approx price: £4.74 or £1.18 per portion

Serves: 4

Total time: 45 minutes


  • 12 sausages (the best that you can afford)
  • 2 onions (sliced)
  • 1 tablespoon olive oil
  • 30g cornflour (mix with a little water)
  • 1 teaspoon tabasco sauce (optional)
  • 2 tablespoon worcestershire sauce
  • 1 can chopped tomatoes
  • 300mls beef stock
  • 8 potato (peeled and roughly chopped)
  • 4 carrots (peeled and roughly chopped)
  • 3 tablespoon tomato ketchup
  • 2 teaspoon English mustard (more if you prefer)


  • Fry the sausages in the oil until brown and cooked. Remove and keep warm.
  • Add the sliced onions, cook stirring until they are beginning to brown. Stir in the cornflour.
  • Stir until mixed in thoroughly. Add the liquids (including 2 tblsp tomato sauce) a little at a time. Stirr continuously.
  • Bring to boil, turn down and simmer for approx. 3-4 minutes
  • Taste and season as required. Also adjust the consistency if required, by adding more stock or reducing the liquid by boiling, until you get the right consistency.
  • Make the mash by boiling the carrots and potatoes together until cooked. Mash and add the mustard and the rest of the tomato sauce.
  • Stir until completely mixed. Taste and season accordingly.
  • Serve hot with sausages and onions resting on the mash and gravy.