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5 from 2 votes

Bubble and Squeak with Sausages and Mushroom Gravy

A traditional British dish.
Prep Time15 mins
Course: dinner, Main Course
Cuisine: British
Servings: 4


  • A large pot for boiling the vegetables
  • A skillet for mashing and caramelizing the vegetables
  • A 9x13 or similar-sized roasting pan


For the vegetable mash:

  • A mixture of chopped vegetables, such as boiling potatoes (i.e., 'Yukon Gold'), sweet potatoes, Brussels sprouts, leeks and carrots -- 2 1/2 pounds in total
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the sausage bed:

  • 2 tablespoons butter
  • 1 tablespoon olive oil (plus more for brushing)
  • 1 large onion, diced
  • 12 ounces mushrooms, minced
  • 4 or more fat pork sausages (sweet Italian sausage works well here)

For the gravy:

  • 1 tablespoon Balsamic vinegar (or more, to taste)
  • 2 cups of the reserved vegetable water
  • 2 tablespoons cornstarch blended with 1/4 cup cold water


Boiling the vegetables:

  • Put the chopped vegetables in a large pot, and add enough water to cover them. Bring to a boil over high heat. Then lower the heat, cover the pot, and simmer until all are tender -- 15-20 minutes. Drain, reserving 2 cups of the cooking liquid for the gravy.
  • While the vegetables are simmering, center the oven rack, and preheat the oven to 425°F.

Mashing the vegetables:

  • Add the 2 tablespoons butter and 1 tablespoon olive oil to a 12-inch-diameter skillet over medium meat. When the butter melts, add the drained vegetables and the salt and pepper. Mash the vegetables with a potato masher. Every 5 minutes or so, scoop up sections of the mash, and flip them over (a flat spatula is useful here), The mash, or "Bubble and Squeak," is done when it is crisp and caramelized -- about 20 minutes.

The sausage bed:

  • (You can do this while the veggies are simmering.) Put 2 tablespoons butter and 1 tablespoon olive oil in the roasting pan. Put the pan in the oven until the butter melts -- about 3 minutes. Add the diced onions and minced mushrooms to the pan, and toss them with a spatula until are slick with the butter and oil. Arrange the sausages on top of the mushroom mixture. Brush the sausages with a little olive oil.
  • Roast in the preheated 425°F until the sausages are cooked and deeply browned, and the mushrooms and onions are lightly caramelized -- 35-40 minutes.

Making the gravy:

  • Transfer the cooked sausages to a warm plate. Then place the roasting pan over medium heat on the stovetop. Add the Balsamic vinegar and the reserved vegetable cooking liquid, and bring to a boil. Then add the cornstarch mixture, and stir until the sauce thickens -- about 30 seconds. Remove from heat.


  • Place a mound of the mashed vegetables on each plate. Top with 1 or 2 sausages and a generous spoonful of the gravy. Serve while hot, along with good ale or a robust red wine.