Creamy Truffle Mash and Sausages
By Saff Michaelis
Published on 15 January 2026
This Creamy Truffle Mash and Sausage recipe from creator Saff Michaelis is the perfect antidote to chilly winter evenings. This is a creamy and hearty dish with a deliciously chunky gravy that we keep subtle on flavour so as not to overpower the perfectly mild taste of truffle in the mash. Best served after a stonking walk and eaten with a post chill red nose. For the hostess who likes her guests leaving full!Time and servings
1 hr 5 minsTotal time
4Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 2 tbsp sunflower oil, plus a splash
- 6 Powter’s 1881 Sausages
- 850g Ocado British King Edward potatoes, peeled and quartered (approx 6 medium size potatoes)
- 100-150g All Things Butter Truffle Butter
- 200ml Longley Farm Jersey Extra Rich Double Cream
- 3 tbsp Ocado parmesan, grated
- 50ml Ocado British whole milk, optional
- 1 Ocado large brown onion, sliced into half-moon ribbons
- 2 Ocado large garlic cloves, peeled
- 2 sprigs Cook with M&S thyme
- 50g Ocado plain flour
- 500ml chicken stock (from 1 Knorr Chicken stock pot)
- 250ml dry white wine, we used M&S Pinot Grigio Provincial Di Pavia
- 250g Ocado frozen garden peas
- 2 tbsp chives, finely sliced, optional
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Set a tray into the oven to heat up.Step 2
Heat a splash of oil in a frying pan over a medium heat. Pierce the sausages lightly, add to the pan and fry for a few mins on each side, until golden. Transfer to the hot tray in the oven to finish cooking, about 20 mins.Step 3
Meanwhile, tip the potatoes into a pan of cold, salted water. Set over a medium-high heat and bring to the boil then cook until tender, about 15 mins. Drain well and allow to dry slightly. Tip back into the dry pan then mash until smooth, add the butter, ¾ ‘s cream, cheese and mix until smooth. Add a splash of milk to make silky smooth mash, if needed.Step 4
Return the pan the sausages were browned into a low. Add the oil, onions, garlic and thyme then gently cook until the onions are soft, translucent and lightly caramelised. Stir through the flour then gradually whisk in the stock and wine until a smooth, thick gravy forms. Season and simmer gently.Step 5
Cook the peas to packet instructions and drain.Step 6
Remove the garlic and thyme from the gravy then whisk through the remaining cream.Step 7
Divide the mashed potatoes between serving plates, top with sausages and peas then spoon over gravy and sprinkle with chives, if using, to serve.