Sausages and Mashed Potatoes

It’s the kind of thing you crave when the wind’s doing that sideways rain – or when you’ve just come in, cheeks pink from the cold, and you want something that’s both hearty and a little nostalgic. This sausages and mashed potatoes recipe – especially with that rich sauce pooling around the edges – somehow always tastes like home. The sausages are browned and crackly, the mash is as soft and buttery as you can imagine, and the sauce… well, it’s the kind you sort of want to mop up with a crust of bread afterward, if no one’s looking.

Why You’ll Crave It

• Rich, savory sausages that get that perfect browned edge in the pan – not too oil-slicked, but just right.
• Creamy mashed potatoes you won’t believe are so simple – milky, buttery, just the right hint of salt.
• A sauce that’s quietly the hero – oniony, warm with mustard, and just thick enough to cling to everything on the plate.
• Comfort food that’s never boring – especially when it’s cold out or you’re just needing a meal that feels like a hug.
• Adaptable with any sausage you love – pork, chicken, veggie, maybe even a smoky kielbasa if that’s your thing.

The first time I made this for my younger brother, we ended up eating standing at the stove – barely got it plated, we were too impatient.

What You’ll Need

• 4 bratwurst sausages: or any good sausages you love – pork, chicken, or veggie, firm and fresh.
• 800 g potatoes: peeled, chopped, and ready to fall apart once boiled – go with floury types like Russet or Yukon Gold.
• 100 ml whole milk: preferably warmed a little before adding – makes the mash extra smooth.
• 50 g butter: because good mash just needs it – salted if that’s what you have, fine either way.
• Salt and pepper: add bit by bit as you taste – especially in the mash.
• 1 medium onion: finely chopped, soft and sweetens up once it hits the pan.
• 300 ml chicken broth: or vegetable, if you’re doing a meatless version – it forms the base of the sauce.
• 1 tbsp Dijon mustard: adds this depth and warmth without being overpowering.
• 1 tbsp plain flour: for thickening the sauce – don’t skip it, or the sauce will feel thin.
• Fresh parsley: just a scatter on top, optional but adds a lift of color and freshness.

Easy How-To

Brown and Cook the Sausages

Set a wide pan on medium heat and get the sausages in – no need for oil if they’re fatty, they’ll render a bit. Turn them every few minutes so they don’t burn but get that even, golden crisp. Should take around 12-15 minutes total. If you’re unsure, slice one open to make sure it’s no longer pink.

Make the Sauce Base

Once sausages are done, set them aside and use that same pan (keep the browned bits – they’re flavor). Toss in the chopped onion. Stir it around till soft, maybe 4–5 minutes. Then sprinkle in the flour and cook for just a minute – it’ll look like a paste. Slowly pour in the chicken stock, stirring as you go so it stays smooth. Add the mustard, let it all simmer until it thickens nicely. Taste and season with salt and pepper.

Boil and Mash the Potatoes

Get your potatoes in a pot with cold salted water, then bring it to boil. Let them cook till tender – poke one with a knife and it should yield without resistance (around 15–20 min depending on size). Drain, then put them back in the warm pot. Add butter and warmed milk. Mash until creamy but don’t overdo it – stop just when it’s smooth. Keep tasting as you go.

Bring It All Together

Layer a big scoop of mash on your plate (or bowl… it’s that kind of dish). Cut sausages if you like and set them on top. Spoon over the warm, golden sauce. Sprinkle parsley if you remembered to buy some. Serve right away because this doesn’t like to sit around.

Good to Know

• If your sauce gets lumpy – whisk like you mean it or strain it, no shame there.
• Overcooked mash is a bit gluey – so don’t use a blender or over-mix. A plain potato masher does the trick.
• The onion’s sweetness balances the mustard nicely – but if you hate onions, a shallot would be a softer swap.

Serving Ideas

• Serve alongside wilted greens (like spinach or kale), or some crisp roasted carrots to round out the plate.

Top Tricks

• Warm your milk and butter before adding to potatoes – makes it integrate better, and you get fluffier mash.

Frequently Asked Questions

Can I make this with vegetarian sausages?

Absolutely. I’ve done it with a few different veggie versions and it works beautifully – just make sure the sausage holds its shape when cooked.

Can I make this ahead?

Yes. The mash and sauce reheat well. Sausages, too, though they’re best freshly browned. Just reheat everything gently before serving – you might want to splash in a bit more broth when warming the sauce.

I don’t like mustard in sauces – can I skip it?

You can leave it out, sure. But maybe try it once with just half the amount – it adds such a nice subtle sharpness without tasting “mustardy”, if that makes sense.

What’s the best kind of sausage to use?

Bratwurst gives that soft snap and savory flavor I love here, but a good quality pork sausage or even a smoky kielbasa is lovely. Totally up to your taste.