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Halal Sausage and Mash Bake

A British classic, our Halal Sausage and Mash bake recipe has a rich halal sausage filling and fluffy potato topping that the whole family will love. A nice cozy, comfort food that is quick and easy to make. 

What you need:

For the Onion Gravy:
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium onions (peeled and thinly sliced)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 400ml chicken stock
  • 2 1⁄2tsp cornflour dissolved in 1tbsp cold water 
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
For the Mash:
  • 2 pounds potatoes (peeled and quartered)
  • 6 tablespoons milk
  • 1 stick/110 grams butter (cubed)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 150g Peas (optional)
For the Sausage:
  • First, start by making the gravy. Melt the oil and butter in a large saucepan over a gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

  • Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

  • Add the stock and boil gently uncovered for 5 minutes.
  • In a heatproof jug or bowl mix the cornstarch/flour with the cold water to make a thin paste.
  • Pour a little bit of the hot gravy into the corn starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, boil for 10 minutes on a high heat or until the gravy is slightly thickened. Keep warm until ready to serve.
  • Meanwhile, begin making the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. 
  • While the potatoes are cooking, cook the halal sausages. Heat the oil in a large frying pan, turn the heat to medium and add the halal sausages. Fry until the halal sausages are golden brown and firm, turning them from time to time.
  • Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready. 
  • Heat the oven to 180°C.
  • Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  • Add the potatoes and mash using either a potato masher or a fork.
  • Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
  • Pour the gravy over the sausages. Scatter over the peas (optional) and top with the mash. Scatter with remaining thyme and bake for 20-25 mins. 

 Serve and enjoy!

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