Sausages with Black Bomber Mash and Red Onion Gravy

A classic quick and easy crowd-pleaser!




Black Bomber Cheddar Cheese


8 large sausages

1kg potatoes, peeled and cut into chunks

100g Black Bomber cheddar, grated

50g butter

2 tbsp single cream

2 medium red onions, thinly sliced

tbsp olive oil + 50g butter

2 tbsp plain flour

400ml rich beef stock

250ml red wine

2 tbsp Caramelised Onion Chutney

All ingredients are available to purchase in our Farm Shop


  1. Preheat the oven to 190°C.
  2. Cook the sausages in a roasting tin until golden brown and cooked through (approx 30 mins).
  3. Cook the potatoes in a pan of salted water until tender.
  4. Drain well and return to the pan, then mash with the butter and milk.
  5. Heat gently, add in the grated cheese and seasoning, beat until smooth and warmed through.
  6. In a non-stick pan, pour in any juices from the roasting tin, along with the oil and 50g butter
  7. Sauté the onions until cooked through and starting to brown, then add the chutney and cook for a few minutes to caramelise.
  8. Sprinkle in the flour and make a roux, adding the wine and stock and bringing to the boil, stirring constantly, simmering until thick and glossy. Season to taste.
  9. Place the mash in the baking dish, place your sausages on top and sprinkle with extra cheese, then place under a hot grill for a few minutes, until the cheese has melted.