Sausages, Mash and Sticky Balsamic Onions

Sausages, Mash and Sticky Balsamic Onions

Whilst I love complicated French patisserie, when it’s the middle of the week and I’m tired, stressed and short of time, all I want is a quick dinner that tastes good. In times like these there’s nothing more comforting than some good homemade mash, and there’s nothing better to put that mash with than some pork sausages and sticky balsamic onions. These onions also work really well on burgers and with steak, so if you’re making either of those any time soon you can give that a go. I’m gonna leave the writing there this time, as I’m all three of the above, and if you’re the same you’re going to be wanting to get onto the recipe, so here it is…


Serves 2

Time: 45 minutes


  • 6 Cumberland sausages (or any variety you prefer)
  • 2 Large baking potatoes, peeled and cut into chunks
  • 150g Butter
  • 2 Red or white onions, finely sliced
  • 2tsp Caster sugar
  • 2tsp Balsamic vinegar
  • Salt and pepper to season


  1. Heat a grill to full heat. Put the sausages onto a grill pan, pierce them slightly with a knife, and then put them under the grill to cook. Turn them over once they’ve browned on one side, so that they colour evenly. If you don’t have a grill you can oil a pan and fry the sausages in there until no longer pink in the middle.
  2. Now start the mash. Fill a large pan with water and bring to the boil. Add the potatoes and leave until a knife goes into them easily – 8-10 minutes should do it.
  3. Meanwhile make the sticky balsamic onions. Take a large pan, preferably one with a lid, and put in 50g of the butter. Put over a medium heat to melt it, and then add the sliced onions. Cook for 2 minutes whilst stirring, and then leave to cook for around 7 minutes with the lid on to let them soften.
  4. Once soft, take the lid off and fry for another 2-3 minutes, stirring occasionally,  until they begin to caramelise and brown slightly. Then add the sugar and vinegar and stir to combine. Fry for another 2-3 minutes until all sticky and delicious, and then cover and put to one side.
  5. Once the potatoes are tender, drain them and put them back into the pan. Using a fork or potato masher, break up the potatoes until they’re smooth and lump-free. Add the other 100g butter and add it to the potatoes. Continue mashing to mix it in and make it even more lump free – it should melt if the potatoes are still warm.
  6. Season the mash with salt and pepper, and then serve the sausages, onions and mash with some tomato ketchup!

Thanks for reading!
Emma x


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