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Sausages, Mash & Figgy Gravy

Sausages, Mash & Figgy Gravy

Rating
4.5rating out of 5

(1469 reviews from our customers)

Prep Time

30 min

Cuisine

British

Use within

4-5 days

This British classic has a couple of little twists to make it a bit more exciting than the original! Serve the sausages atop creamy, cheese & chive mash, with steamed green beans to the side. Then ladle over the delicious onion gravy, intensified with fig relish for a deep, fruity, festive richness.

Prep Time

30 min

Cuisine

British

Use within

4-5 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Shaoxing wine (3.18)
1 tbsp Shaoxing wine †
Cheddar-cheese
40g mature cheddar †
Fig relish edit
1 fig relish pot
fresh-chives
5g chives
Potatoes
300g potatoes
green-beans
120g trimmed fine green beans
6 cumberlands
6 Cumberland sausages †
beef stock cube (new5/18)
1 beef stock cube †
You Will Need
Tin foil, butter, flour, milk, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 fig relish pot (25g)
  • 5g chives
  • 300g potatoes
  • 120g trimmed fine green beans
  • 6 Cumberland sausages<span class="strong">†</span>
  • 1 Knorr beef stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 655 kJ
157 kcal
2933 kJ
703 kcal
Fat
of which saturates
8.7 g
3.5 g
38.9 g
15.5 g
Carbohydrate
of which sugars
12.8 g
2.8 g
57.3 g
12.6 g
Fibre 1.5 g 6.6 g
Protein 6.6 g 29.6 g
Salt 1.03 g 4.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 fig relish pot (25g)
figs(42%), (figs,rice flour),sugar,spiced vinegar (vinegar, cloves, allspice, black peppercorns,cinnamom), water, chillies, cinnamon
5g chives
300g potatoes
potato
120g trimmed fine green beans
green beans (100%)
6 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten), salt), seasoning (salt, wheat (gluten), flour, spices, herbs, preservative: e221 (sulphites), diphosphate: e450, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
Allergens
  • Allergens highlighted by † (sulphites, milk, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sausages, Mash & Figgy Gravy

Preheat the oven to 200°C/ 180°C (fan)/ 350°F/ Gas 6

Boil a kettle

Cut the potatoes (skins on) into bite-sized pieces 

Peel and slice the red onion[s] finely 

2 Sausages, Mash & Figgy Gravy

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a very low heat

Once hot, add the onion with a pinch of salt and sugar

Cook for 20 min, until softened and caramelised 

3 716

Meanwhile, add the potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender

Once cooked, drain and return to the pot

Place the sausages onto a lightly oiled baking tray and put them into the oven for an initial 10 min

4 Sausages, Mash & Figgy Gravy

Dissolve the beef stock cube[s] in 300ml [600ml] boiled water, add the fig relish and mix until fully combined – this is your fig stock

Trim the green beans 

Grate the cheddar cheese

Chop the chives finely 

5 716

Cut out a large piece of tin foil and place the green beans in the middle

Scrunch up the edges of the foil slightly, then add 1 tbsp [2 tbsp] water and close the parcel tightly 

Once the sausages have had 10 min oven time, add the parcel to the tray and put it back into the oven for a further 15 min

6 Sausages, Mash & Figgy Gravy

Once the onions have softened, increase the heat to medium and add the Shaoxing wine 

Cook for 30 sec or until the Shaoxing wine has evaporated 

Stir 1/2 tsp [1 tsp] flour into the onions until evenly coated, then add the fig stock and cook for 5 min or until the sauce has thickened to a gravy-like consistency

7 Sausages, Mash & Figgy Gravy

Return the drained potatoes to a low heat and add 60ml [120ml] milk and 40g [80g] butter

Mash until smooth, then add the grated cheese and stir through 

Remove the mash from the heat and stir through the chives 

Season with a pinch of salt and pepper

8

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Serve the sausages over the cheesy mash, spoon over the onion gravy and serve the green beans to the side 

Enjoy!

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