A supreme dinner worthy of the UK Supreme Sausage Champion! Since our Signature Surrey Pork Sausages were awarded the 'UK Supreme Sausage Champion’  by the organisers of 2024 UK Sausage Week we asked Anna to create a supper worthy of a champion to celebrate our accolade. And this is it! A deliciously hearty pie consisting of the Signature Surrey pork sausages in rich red wine onion gravy topped with fluffy mash and finished with a golden cheesy top. Just when you thought sausage and mash couldn’t get any better!

Cut the potatoes into 4cm pieces, put in a pan and cover with water. Add 1 tsp salt and bring to the boil. Simmer for 20 minutes until soft then drain. Meanwhile colour the sausages in a hot pan with a small amount of oil for 10 minutes. Transfer to a pie dish.
Reduce the heat and add 1 tbsp butter and the onions. Soften for 5 minutes then add the balsamic and continue to caramelise for 10 minutes.

Stir in the flour followed by the wine. Let it bubble then stir in the stock and add the star anise and thyme. Simmer the gravy for 10 minutes until thickened. Remove the star anise.

Drain the potatoes and add the milk and butter plus seasoning. Mash until smooth.

Pour the gravy over the sausages and then top with the mashed potato.

Finish with the grated cheese.

Bake in a 180 fan oven for 25 minutes until the top is bubbling and golden.

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