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Recipe for family meals :

Bangers, Mash and Pat's Onion Gravy

Ian CockingThis recipes comes from Leaning's of Tealby - makers of Viking Sausages. Established in the 1860's, no butcher's shop could be more traditional than Leaning's of Tealby. The entire workforce (of one) takes personal and particular care over everything that leaves the shop . . . that's the best way to guarantee that the quality is right.

Made by hand on the premises in the traditional way, Leaning's sausages have a considerable local reputation. The overall flavour is unique. Tasty, moist and delicious, made entirely from local pork. Every morsel is carefully checked and prepared by Ian, who has run the shop for over twenty years, having taken over from his father before him. The secrets of sausage making passed on from generation to generation.

For more information or to order fresh sausages online <click here>

"Leaning's home made Viking Sausages are so delicious, they make wonderful suppers like this tasty dish with well seasoned, buttery mashed potatoes and my wife Pat's delicious piping hot onion gravy".


8 Viking Pork Sausages

For mash:
4 - 6 Desirée potatoes
President butter
Freshly ground black pepper
Pinch of Maldon salt

For gravy:
2 large red onions
1 glass red wine
Stock cube to taste (chicken, vegetable, pork, beef, etc)


  • Peel and boil potatoes in salted water for 20 minutes, until soft enough to mash.
  • Roughly chop the onions, place in a medium saucepan with 2 tablespoons of water and caramelise over a low heat, stirring frequently.
  • Meanwhile cook your Viking Sausages in a non-stick pan or under the grill as preferred, turning frequently to ensure they become brown and crisp on all sides.
  • Once the potatoes are cooked, mash them roughly using a fork with a few knobs of butter, a dash of milk, a pinch of salt and freshly ground black pepper to taste. Try not to overmash the potatoes as the rough texture adds to the taste and rustic appearance of this dish.
  • Once the onions are deliciously gooey and soft, stir in the red wine and stock cube, made up with a little boiling water.
  • Stir over a low heat until the thick.
  • Serve on large plates, a central dollop of mash, swimming in gorgeous gooey gravy with Viking Sausages stuck in the mound at jaunty angles, Beano style!

Serves 2

Leaning's of Tealby