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Sausages with sweet & tangy onions & mixed root mash

Sausages with sweet & tangy onions & mixed root mash

Update a classic with herbs, citrus and a whole lot of veggies in this recipe for bangers and mash which costs under £2 a portion when using store-cupboard ingredients you already have at home.

4.5 out of 5 stars(6) Rate this recipe
3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 454g pack Essential 8 British Pork Sausages
  • 2 tbsp Essential Olive Oil
  • 4 onions, peeled and thinly sliced
  • 2 tsp golden caster sugar
  • 1 tsp white wine vinegar
  • ½ tbsp Essential Wholegrain Mustard, plus more to serve
  • 20g pack dill, chopped
  • 300g loose Essential Carrots, peeled and cut into chunks
  • 300g loose Essential Parsnips, peeled and cut into chunks
  • 700g loose Essential Large Potatoes, peeled and cut into chunks
  • 1 Essential Pointed Spring Cabbage, shredded
  • ½ Essential Lemon, scrubbed, zested and juice
  • 20g Essential Butter
  • 150ml whole milk
  • 1 clove/s garlic, crushed


  1. Put the sausages and oil into a large frying pan over a medium heat. Fry for 5 minutes until starting to colour, then add the onions and sugar. Cook for 10 minutes, until softening and catching in places, then stir in the vinegar, mustard and a splash of water. Cook gently for 10-15 minutes more, until the sausages are cooked throughout with no pink bits of meat left in the middle and the onions are soft and sticky. Stir in the dill.

  2. Meanwhile, boil the carrots, parsnips and potatoes in a large pan of salted boiling water for 15 minutes, until tender. Steam the cabbage over the root vegetables for the last 5 minutes.

  3. Dress the cabbage with lemon juice and season with lots of pepper. Drain the root vegetables, return to the pan, mash with butter, milk, garlic and lemon zest, then season. Serve up mounds of mash with the greens and sticky onions and sausages, with extra mustard, if liked.

Cook’s tip

Adding a dash of vinegar to sweet onions balances and intensifies this recipe. Use red or white wine vinegar, or balsamic.


Typical values per serving when made using specific products in recipe


3,352kJ/ 801kcals



Saturated Fat












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