Sausage & Mash

  • 10 Portions

    Sausages 20

    Potatoes – Peeled 2.5kg

    Margarine 50g

    Milk 50ml

    Salt pinch

    Pepper pinch

    Onion – Sliced 200g

    Gravy Sauce (see recipe) 1 ltr


  • 50 Portions

    Sausages 100

    Potatoes – Peeled 12.5kg

    Margarine 250g

    Milk 250ml

    Salt 1 tbsp

    Pepper 1 tbsp

    Onion – Sliced 1kg

    Gravy Sauce (see recipe) 5 ltrs


  • 100 Portions

    Sausages 200

    Potatoes – Peeled 25kg

    Margarine 500g

    Milk 500ml

    Salt 2 tbsp

    Pepper 2 tbsp

    Onion – Sliced 2kg

    Gravy Sauce (see recipe) 10 ltrs


  1. Quarter the peeled potatoes and add to a large heavy bottomed sauce pan and cover with cold water
  2. Bring to the boil slowly and reduce to a simmer
  3. After 20 minutes the potatoes will be soft but will not have taken on too much water
  4. Drain into a colander
  5. Allow to drain for 5 minutes in the colander as this will allow excess steam to evaporate from the potatoes preventing them from going soggy
  6. Using a planetary mixer, mash the potatoes adding milk and margarine to add richness and add the salt and pepper, adjusting further if necessary
  7. Cook the sausages until well browned
  8. Slice the onions and fry in olive oil
  9. Add gravy sauce and cook for 10 minutes
Key Points
  • For effective portion control you could use an ice cream scoop to serve the mash potato.
  • This recipe/allergen info is correct for the sausages supplied by Ulverston meat company. If you are using a different sausage it is important that you check the ingredients and state any difference in allergen information on your menu board.

Wheat, Celery, Sulphites, Milk