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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