Sausages with Caramelised Onions and Wholegrain Mustard Mash


  • 8 breakfast sausages or four jumbos
  • A little salt and freshly ground black pepper
  • 1kg potatoes, freshly cooked
  • 150ml milk, approx.
  • A knob of butter
  • 2 tablesp. wholegrain mustard
  • 4 red onions, peeled and sliced into 1cm rings
  • A little oil and a knob of butter
  • 1 teasp. brown sugar
  • 1 tablesp. wine vinegar


Grill the sausages until cooked through and golden. While the sausages are cooking start on the onions. Heat a little oil and butter in a heavy based saucepan and sauté the onions, over a medium heat, until softened. This will take about 20 minutes. Add the sugar, wine vinegar and a little salt and continue to cook for another 5 minutes. Heat the milk with the butter. Add to the warm potatoes along with the mustard, salt and pepper. Using a potato masher or wooden spoon, mix well together. Serve with the sausages and caramelised onions.