EST 1959 - Purveyors of fine sausages
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EST 1959 - Purveyors of fine sausages

Gluten Free Bangers And Mash With Onion Gravy

Prep: 5 mins | Cook: 20 mins
EasyServes 4


A real crowd pleaser for all the family and a low-cost mid-week meal into the bargain!
  • 8 Korkers gluten free sausages
  • 2 onions, sliced
  • ½ tsp dried mixed herbs
  • ½ tsp English mustard
  • 600ml stock (ideally beef, although chicken or vegetable is fine)
  • salt and black pepper
  • 2 tsp softened butter
  • 2 tsp gluten free or plain flour


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Place the sausages into a roasting tin and place in the preheated oven. Cook for 10 minutes until they start to colour on the outside.
  3. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions.
  4. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy starting to thicken. Season to taste with salt and pepper.
  5. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Keep warm until ready to serve.
  6. To make the gravy thick and delicious, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm.
  7. Place the baking Download recipe PDF
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