Sausages and Root Veg Mash with Onion Gravy

Serves: 4
Prep time:
10 minutes
Cooking time: 25 minutes





8 Pork Sausages, low in fat & salt, of your choice.
Winter Root Veg Mash:
3-4 carrots, peeled and cut into chunks
2-3 parsnips, peeled and cut into chunks
1 small swede, peeled and cut into chunks
25g low fat spread, unsalted
60ml semi-skimmed milk
Freshly ground black pepper
Onion Gravy:
2 onions, peeled and roughly chopped
½ tbsp rapeseed oil 
20g low fat spread, unsalted
1 tbsp plain flour
250ml fresh chicken stock, no salt
2 tsp balsamic vinegar (optional) 





  1. Start with the mash: add the chopped vegetables to a large saucepan and cover with cold water. Bring to the boil and simmer for 10-15 minutes, or until soft.
  2. Next, the sausages: heat your grill to medium and place your sausages on a grill pan, separating them from each other. Cook for 6-12 minutes (depending on the type you have), turning every few minutes until thoroughly cooked through.
  3. Make the onion gravy next: heat a saucepan over a medium heat and add the oil, followed by the spread. Once hot, add the onions and stirring regularly, cook for 10-15 minutes until soft. Whisk in the flour and gradually add the hot chicken stock, stirring.
  4. Bring to the boil and then reduce the heat and simmer for 5-10 minutes, until reduced. For an extra twist add balsamic vinegar at the end
  5. Finish your mash: drain the vegetables and put the pan over the heat for a few seconds to dry any moisture.
  6. Mash the vegetables until smooth and lump-free (use your arm muscles!)
  7. Add the butter, followed by the milk, mashing into the vegetables. Season with ground black pepper.
  8. And finally, serve the sausages with the root veg mash and spoon the onion gravy over.


The amount of salt in pork sausages can vary so much between supermarkets. ‘Low-fat’ sausages can often contain more salt than ‘regular’ sausages so be sure to check the labels. Use FoodSwitch UK to help you find healthy choices! 

For a different mash, add a different vegetable puree. For a pink mash try blending beetroot to mashed potatoes, or omit the potatoes altogether and make a butternut squash puree.