Recipe: home-made pork sausages with onion gravy from Eat@Home by Dan and Steph Mulheron »

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Eat at home by Dan and Steph Mulheron

Eat at home by Dan and Steph Mulheron


Home-made pork sausages with online gravy

Serves: 4-6



  • 500 g/1 lb pork shoulder
  • 375 g/13 oz pork back fat
  • 250 g/9 oz skinless chicken thigh fillets
  • 100 ml/3½ fl oz red wine
  • 2 garlic cloves, chopped
  • 2 teaspoons thyme, chopped
  • 1 tablespoon salt
  • ¼ teaspoon Chinese five spice
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • 1⁄8 teaspoon cayenne pepper
  • ½ cup parsley, chopped
  • 1 tablespoon vegetable oil
  • natural sausage casings

Onion gravy

  • 60 ml/2 fl oz olive oil
  • 600 g/21 oz onions, sliced
  • 1 tablespoon plain/all-purpose flour
  • 100 ml/3½ fl oz red wine
  • 500 ml/17½ fl oz beef stock

Mashed potato

  • 1 kg/36 oz desiree potatoes
  • 250 ml/9 fl oz cream, warmed
  • 125 g/4 oz butter
  • salt and white pepper
  • fresh peas, podded


  • Cut the pork shoulder, pork fat and chicken thighs into small enough sizes to push through the mincer.
  • Pass the pork fat through a 5 mm/¼ in mincer blade.
  • Then pass the pork shoulder and chicken thighs through a 10 mm/½ in mincer blade.
  • Place both fat and meat together and pass through the 10 mm/½ in blade together.
  • Place into a mixer with a dough hook. Add all the remaining seasonings, except the casings, to the meat and fat mixture.
  • Mix on a low speed to get a homogeneous mixture. Do not allow the fat to melt though as this will stiffen the mixture.
  • Set up the casings on the end of the sausage filling nozzle, pass the mixture through and fill the casings. This operation is to be done slowly and steady to avoid air pockets in your sausage.
  • If there are air pockets, prick with a toothpick and then smooth the sausage all over for a smooth surface.
  • Twist off into links after 10–12 cm/2 in long. Allow to sit and cool back in the fridge until needed for cooking.
  • Preheat a grill. Cut sausage links and place on a rack.
  • Place under a medium grill to cook, turning occasionally until evenly cooked and crispy.
  • To make the mash, place whole potatoes on an oiled oven tray and bake for 1 hour until soft. Peel potatoes and mash with a hand masher or through a ricer.
  • Add warm cream, butter and salt and pepper to taste. Mash and beat until smooth.
  • To make the onion gravy, heat olive oil in a medium saucepan and cook onions over medium heat for 15–20 minutes until golden brown.
  • Add the flour and cook, stirring for 1 minute. Add red wine and stir, scraping any caramelisation from the bottom of the pan until almost evaporated.
  • Add stock and simmer for 5–6 minutes until reduced and thick.
  • Blanch fresh peas for 1 minute.
  • To assemble, place a mound of mash on the plate, place 2 sausages on top of the mash, spoon on some peas, next to the sausages, then spoon over some onion gravy.

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March 22nd, 2015
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