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    Highland Sausages with Whisky and Onion Gravy

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    Highland Sausages with Whisky and Onion Gravy

    Serves: 4


    • 550g turnips or potatoes
    • 675g Waitrose Highland Sausages
    • 550g swede, roughly chopped
    • 25g butter
    • 4tbsp Waitrose Thick Single Cream
    • Salt and freshly ground black pepper
    • A handful of freshly chopped parsley
    • 2tbsp olive oil
    • 3 medium onions, halved and cut into wedges
    • 2tbsp flour
    • 450ml Joubère Beef Stock
    • 3tbsp Scotch whisky


    1. Put the sausages in a lightly oiled foil-lined roasting tin. Cook in a preheated oven at 190ºC, gas mark 5 for 30-35 minutes, turning occasionally until thoroughly cooked.
    2. Boil the vegetables for about 15-20 minutes until tender. Mash with the butter and cream. Season and add the parsley. Keep warm.
    3. Heat the oil in a medium-sized pan and add the onion. Simmer for 10 -15 minutes until the onions are golden.
    4. Stir in the flour, cook for a few minutes, then gradually add the stock. Bring to the boil and simmer gently, stirring occasionally, until the gravy thickens. Add the whisky and adjust the seasoning.
    5. Add the sausage to the mash, pour the gravy over and garnish with parsley.

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