Sausage & Mash with Caramelised Onion Gravy & Hispi Cabbage

Sausage & Mash with Caramelised Onion Gravy & Hispi Cabbage

Sausage and mash is one of those dishes that everyone knows, but when you take the time to do it properly, it becomes something far more special. This version brings together silky Robuchon-style potatoes, beautifully browned Block sausages, a deep caramelised red onion gravy and a simple, smoky-sweet wedge of Hispi cabbage. It’s comforting, indulgent and still incredibly straightforward for making at home on a cold evening.

Serves: 4

Time: ~1 hr 15 min

Ingredients

For the Mash (Robuchon style)

  • 1kg Tenterden Ratte potatoes
  • 250–300g unsalted butter, very cold and diced
  • 200–250ml full-fat milk, warmed
  • Fine sea salt
  • Optional: small pinch of white pepper

For the Sausages

  • 8 traditional block sausages
  • 1–2 tbsp oil or a small knob of dripping

For the Caramelised Red Onion Gravy

  • 2 large red onions, thinly sliced
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp English mustard
  • 1 tbsp flour
  • 400ml good beef or chicken stock
  • 1 tsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • Butter and oil for frying

For the Hispi Cabbage

  • 1 whole Hispi (pointed) cabbage, quartered lengthwise
  • 40g butter
  • Splash of water or stock
  • Salt

Method

1. Make the Robuchon-Style Mash

  1. Boil the potatoes whole and unpeeled in salted water for 25–30 minutes until very soft.
  2. Peel them while hot and pass through a fine ricer or push through a sieve for extra smoothness.
  3. Return the potato to a saucepan over low heat and stir for 2–3 minutes to dry it out slightly.
  4. Remove from the heat and gradually beat in the cold butter until fully incorporated and silky.
  5. Slowly whisk in the warm milk until the mash becomes smooth, shiny, and soft.
  6. Season generously with salt and a little white pepper if using.
  7. Keep warm over a bain-marie or on the lowest heat with a lid on.

2. Cook the Sausages

  1. Heat a heavy frying pan with the oil or dripping.
  2. Cook the sausages slowly for 15–20 minutes, turning frequently, until evenly browned and cooked through.
  3. Remove and keep warm, leaving the pan for the gravy.

3. Make the Caramelised Red Onion Gravy

  1. Add a knob of butter and a little oil to the sausage pan and add the sliced onions.
  2. Cook on medium-low heat for about 15 minutes until soft and caramelised.
  3. Stir in the brown sugar and cook for another 2 minutes.
  4. Add the flour and cook for 1 minute, then deglaze with the balsamic vinegar.
  5. Pour in the stock, then add the mustard and Worcestershire sauce.
  6. Simmer for about 10 minutes until glossy and thickened.
  7. Season to taste.

4. Cook the Hispi Cabbage

  1. Heat the butter in a large pan over medium heat.
  2. Add the cabbage quarters cut-side down and cook until lightly browned.
  3. Season with salt, add a splash of water or stock, and cover with a lid.
  4. Steam for 5–7 minutes until tender but still slightly firm.

To Serve

  • Place a generous spoonful of the Robuchon mash on each plate.
  • Add two sausages per person.
  • Spoon over plenty of caramelised red onion gravy.
  • Serve with a quarter of Hispi cabbage on the side.

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