sausage and mash recipe
The Best sausage and mash recipe
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Classic Sausage and Mash with Garlic Sauce
A comforting dish featuring tender sausages served over creamy mashed potatoes, topped with a rich garlic tomato sauce. Perfect for a cozy weeknight meal.
🥘Ingredients
- 8 medium russet potatoes (peeled)
- 2 cups whole milk
- ½ cup unsalted butter
- ½ tsp salt
- 8 fresh pork sausages (about 1 lb)
- 2 tbsp olive oil
- 1 cup tomato sauce
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- ½ cup heavy cream
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Boil peeled potatoes in salted water until tender (about 15–20 mins). Drain and return to the pot. Add milk, butter, and salt; mash until smooth. -
2
Heat olive oil in a skillet over medium-high heat. Sear sausages for 5–6 mins per side until browned. Remove and set aside. -
3
In the same skillet, sauté minced garlic in olive oil for 30 seconds until fragrant. Stir in tomato sauce and heavy cream. Simmer for 5 mins until slightly thickened. Season with salt and pepper. -
4
Return sausages to the skillet, spooning sauce over them. Cover and cook for 2–3 mins to warm through. Serve mashed potatoes topped with sausages and sauce.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Mashing tool (fork or potato ricer)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sausage and Mash with Garlic Sauce Works
❓ Frequently Asked Questions About Sausage and Mash with Garlic Sauce
Can I substitute regular mashed potatoes for the pre-cooked ones?
Yes, you can use regular potatoes, but you’ll need to boil them first. Peel and chop them into even-sized cubes, then boil in salted water until fork-tender (about 15–20 minutes). Drain, then mash as directed. For best texture, use Yukon Gold or Russet potatoes—they hold their shape when cooked.
What if I don’t have a meat grinder?
No problem! If you’re making homemade sausages, you can use a food processor with the pulse setting to finely chop the meat. For store-bought sausage crumbles, just crumble them by hand or use a fork to break up clumps. The texture will be slightly less uniform but still delicious.
How do I adjust the spice levels?
Start with the recipe’s suggested seasoning blend and adjust to taste. If you want it milder, reduce the garlic powder and smoked paprika by half. For extra heat, add a pinch of cayenne or a dash of hot sauce at the end. Taste as you go—spices blend in the mash, so don’t overdo it.
Can I make this recipe ahead of time?
Yes! Assemble the sausage and mash in separate containers, refrigerate for up to 24 hours, then reheat gently in a pot with a splash of water or milk to keep it creamy. For the best texture, reheat in small batches to avoid overcooking the potatoes.
