Recipe: Sausages with spring onion potato cakes and beer gravy

PUBLISHED: 11:38 12 April 2016 | UPDATED: 11:38 12 April 2016

British Dishes with a twist. See Charlotte Jarvis-Smith.

British Dishes with a twist. See Charlotte Jarvis-Smith.

A twist on the traditonal bangers and mash, this recipe brings together some core local ingredients – Fairfield potatoes, Musks of Newmarket sausages, and Adnams Ghost Ship – to make something a little bit more special than the average sausage and mash

Ingredients (serves 2)

2-3 Musks sausages per person

For the potato cakes:

3 large potatoes, 1 bunch spring onions chopped, butter, 1 medium egg yolk, oil for cooking, seasoning

For the beer gravy:

1 small onion finely chopped, 1/2tsp yeast extract, 1tbsp plain flour, 1 good beef stock cube (I use Kallo Organic), 1 bottle Adnams Ghost Ship, oil for frying

To finish:

1 bunch spring onions halved and sliced thinly lengthways, oil for frying


1. Boil the potatoes whole – do not chop them. This will ensure a creamier finished product. They will take quite a while. Just keep checking them with a knife until tender throughout.

2. While the potatoes are boiling make the gravy. Fry the onion until very soft in a little oil. Add the yeast extract, flour and stock cube and crush and combine for one minute.

3. Now add 300ml water and 200ml Ghost Ship and whisk until smooth. Simmer to the consistency you like.

4. Place your sausages in the grill or oven and cook as instructed on the packet.

5. Once your potatoes are boiled mash them and add 40g butter. In a pan gently fry the spring onions for the cakes until soft and add to the mash. Season. Stir in the egg yolk. Once cool enough to handle form into 4-6 cake shapes.

6. Shallow fry in a pan until golden on both sides. Serve with the cooked sausages and gravy.

7. To garnish get a pan of oil to 180C and add the sliced spring onions until they rise, crispy to the surface. Drain and sprinkle over your supper.

Like this? Try a twist on the classic fish and chips.

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