Serves 6

Lancashire and mozzarella cheese sausages with beer gravy and mustard mash recipe

rate this recipe Thanks for rating!

Takes 1 hour to make, plus chilling

400g Lancashire cheese, grated
225g mozzarella, drained and grated
200g fresh white breadcrumbs
6 spring onions, trimmed and finely chopped
1 tbsp each chopped fresh thyme, basil and parsley leaves
2 medium eggs, plus 3 medium egg yolks
2 garlic cloves, crushed
Oil, for deep-frying

For the gravy
3 tbsp vegetable oil
3 large onions, sliced
2 garlic cloves, crushed
1 tbsp light soft brown sugar
25g plain flour
200ml brown ale
500-600ml fresh vegetable stock, hot
2 tsp gravy browning or Marmite

For the mash
1kg floury potatoes, such as Maris Piper, cut into large chunks
150g butter
50g wholegrain English mustard

Add to my cookbook

Print this recipe

Email a friend

1. Make the sausages. Put all the ingredients except the oil in a large bowl and season well. Using your hands, mix until well combined. Divide the mixture into 12 pieces and mould each into a sausage shape. Cover and chill for at least 2 hours or overnight.
2. Make the gravy. Heat the vegetable oil in a large, heavy-based saucepan. Add the onions, garlic and sugar and fry over a low heat for 25-30 minutes, stirring occasionally, until the onions are caramelised. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually stir in the ale, stock and gravy browning or Marmite and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until thickened. Keep warm.
3. Meanwhile, make the mash. Cook the potatoes in a pan of boiling salted water for 20 minutes or until tender. Drain, tip back into the pan and shake well. Season and mash until smooth, then beat in the butter, followed by the mustard. Keep warm.
4. Half-fill a deep, heavy-based saucepan with oil and place over a medium-high heat until it reaches 180°C (to test if it is ready, use a sugar thermometer or drop in a cube of bread – it should turn brown in 40 seconds). Deep-fry the sausages in batches of 3-4 for 3 minutes or until richly golden. Remove and drain well on kitchen paper.
5. Divide the mash and sausages between plates and pour over some beer gravy to serve.

Nutritional info

Per serving: 1,019kcals, 67.5g fat (33.8g saturated), 36.9g protein, 69.4g carbs, 11.5g sugar, 3.3g salt

Wine Recommendation

Wine note: A full-flavoured, toasty dark ale would be the ideal partner here – pick a fine English brew.

Lancashire and mozzarella cheese sausages with beer gravy and mustard mash recipe

Other recipes by Simon Rimmer

Other British recipes

Fish pie recipe

Fabulously simple chocolate fudge cake recipe

Chocolate yule log recipe

Marcus Wareing's braised lamb shanks recipe

Sticky toffee pudding recipe

Braised lamb shanks with lemon, garlic and parsley recipe

Perfect pancakes recipe

Gooseberry jam recipe

Tuna fish cakes recipe

Shepherd's pie recipe

Chocolate Top 10

Mince recipes

Quick pasta dishes

In This Month's Issue

This month's cover dish

Baked apples with caramel sauce and vanilla ice cream recipe

Try these new recipes:

Roast cod with bacon, tomatoes and basil recipe

Pork medallions with Verdi butter recipe

Beef, spinach and mozzarella ragù recipe

Hot smoked trout, cucumber and dill salad recipe

Pea shoot and egg salad with Parma ham and Pecorino recipe

Spaghetti with chicken, rosemary and artichokes recipe

Greek lamb pittas recipe

Spiced meatball curry recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Sept

New look mag with over 100 great recipes and ideas - James Martin's seasonal specials - Angela Hartnett's entertaining menu - Rachel Allen talks oats - The ideal kitchen - What tickles stars' tastebuds? - Meat-free marvels

Win a luxury break

Enter for a chance to win a weekend at the London Marriott Hotel & lunch at Ramsay's Maze Grill.

Buy 6 issues of delicious. for £6

These offers just get better and better...