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Sausages with Marmite mash
Serves: 4
Prep time: 20 mins Total time: 
Recipe photograph by Laura Edwards
Sausages with Marmite mash
Our sausages with Marmite mash recipe has given the nation's favourite comfort food a mar-mighty twist
Serves: 4
Prep time: 20 mins Total time:
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Nutritional information (per serving)
Calories
905Kcal
Fat
48gr
Saturates
23gr
Carbs
81gr
Sugars
10gr
Fibre
11gr
Protein
32gr
Salt
3gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 2 small onions, halved and thickly sliced
- 1 tbsp balsamic vinegar
- 8 good-quality pork sausages
- 1.4kg Maris Piper potatoes, peeled and cut into 3cm cubes
- 300ml beef stock
- 50g unsalted butter
- 100g cheddar or red Leicester cheese, grated
- 2 tbsp Marmite
- 2 tbsp chopped flat-leaf parsley
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Put the onions into a roasting tray with the vinegar and a little seasoning. Sit the sausages on top and roast for 20-25 minutes, stirring halfway through, until the onions and sausages are golden brown.
-
Meanwhile, put the potatoes in a pan of cold water with plenty of salt and bring to the boil. Once boiling, cook for 8-10 minutes until almost breaking apart. Drain and steam dry for a minute.
-
Pour the beef stock over the sausages in the tin and put it back in the oven for a further 10 minutes until reduced slightly (it won’t be thick like regular gravy).
-
Mash the potatoes with a masher or ricer, and add the butter, seasoning and grated cheese. Stir to melt the cheese into the mash, then add the Marmite. Give everything a really good stir again until the Marmite is rippled through.
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Serve the sausages, mash and onion gravy in bowls with a scattering of parsley.