Archive of BBC Food Recipes

Sausage and mash with fig jam

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Place the sausages in a pan on a medium heat. Cook for ten minutes until golden and cooked through.

  2. For the mash, boil the potato in water until soft.

  3. Remove and drain the potato.

  4. Season the potato with the salt and freshly ground black pepper. Add the double cream, butter and Dijon mustard to the mash.

  5. For the gravy, sweat the onion in butter until soft. Add the beef stock and red wine and cook for a further five minutes until reduced and thick.

  6. For the jam, add the onions to the saucepan with the figs, brown sugar and the white wine vinegar.

  7. Cook for eight minutes on a low heat until soft and syrupy.

  8. To serve, place the mash in the middle of a plate. Top with the sausages. Pour over the gravy and serve the fig jam on the side.


  • 2 sausages
  • ½ sweet potato
  • salt and freshly ground black pepper
  • 25g/1oz butter
  • 30ml/1¼fl oz double cream
  • 1 tbsp Dijon mustard

For the gravy

  • ½ onion, sliced
  • 25g/1oz butter
  • 200ml/7¼fl oz beef stock
  • 4 tbsp red wine

For the fig jam

  • ½ onion, chopped
  • 2 figs, sliced
  • 50g/1¾oz brown sugar
  • 25ml/1fl oz white wine vinegar

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