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Classic British recipe.
Fry pork sausages in a little oil until golden brown.
Boil potatoes until soft, drain and mash with butter, milk and salt. Make gravy by packet instruction, adding a little juice from the sausages. Serve sausages on top of mashed potatoes, with gravy poured over. Goes well with a side of vegetables or mushy peas.
Any mild pork sausages, such as Bob Evans, will work for this recipe.
This recipe was provided by TERESA HEFER from MARLTON.