One-Pot Sausages with Mushrooms and Gravy

It is time for a new take on bangers and mash with this delicious and easy to make recipe.


  • 1 packet beef or pork sausages                    
  • 2 bay leaves
  • 30ml oil                                                                         
  • 250ml red wine
  • 2 onions, cut into wedges                                             
  • 250ml beef stock
  • 4 cloves garlic, chopped                                  
  • 250ml baby carrots, halved lengthwise if large
  • 250g button mushrooms, halved                        
  • 25ml cornflour mixed with a little water
  • 250g brown cap mushrooms, halved                                      
  • salt & pepper
  • sprig of fresh thyme


  1. Place a frying pan on an induction plate and fry the sausages in the oil over a medium heat until nicely browned.
  2. Remove and set aside.
  3. Add the onions and garlic and fry for 5 minutes.
  4. Add mushrooms and fry for another 5 minutes.
  5. Add thyme, bay leaves, wine, stock and carrots, return sausages to saucepan cover and simmer for 30 minutes
  6. Thicken the gravy with the cornflour and water, season to taste and serve with mashed potato or chunky bread rolls to mop up the gravy.