Sausage and Mash

The ultimate comfort food book. Sausages with mash is just the tip of the iceberg. This is sausages with everything: all kinds of deliciously indulgent carbs, from pasta to panini and rice to beans. Myriad mashes and a selection of great gravies set the ball rolling; but the sausage is a far more versatile and sexy ingredient than this classic combo alone. This is the amazing sausage in all its forms – from humble banger to fiery Merguez, Cumberland ring to homemade pork-and-herb patties, puddings black and white. Partnering pak choi, couscous, Puy lentils; crowning pizza, rice and spaghetti, packing pies and giving punch to chilli. There’s room also for a host of fun feast ideas, from sausage croissants and mini toad-in-the-holes to hot dogs, kebabs and honey-glazed sausages on sticks, and a range of great sauces, salsas and accompaniments. Sumptuous photography from Glenfiddich-award-winning photographer Georgia Glynn-Smith, with more than 30 fantastic, full-colour photographed dishes to complement this fantastic range of sausage-centred recipes.

Fiona Beckett is an award-winning food and drink journalist who has written for The Guardian, The Times and Sainsbury’s Magazine among many others, and is a contributing editor to Decanter Magazine. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling Beyond Baked Beans, and its sister title Beyond Baked Beans Green.


Fiona’s book is both fun and sensible and will make a great present, especially for the chaps.
The Independent

One of our great comfort foods has finally been given the recognition it deserves.
Review, The Independent on Sunday

The kinds of dishes you’d love to eat in the warmth of your own home, Beckett’s new recipe collection actually ends up transporting you around the world… you might well pick up a few ideas for your pub or staff restaurant.
Caterer and Hotelkeeper

I will issue a warning about this book: read alone, as slavering is not pretty. And unless you do so when utterly replete, your drooling will result in a dash to the butcher’s shop to buy a pack of their best bangers.
Scotland on Sunday

Amazing… Miss Beckett, a no-nonsense food writer, has got more mileage than I would have believed possible from her ingredients.
Country Life

A guide to the ultimate comfort food.

There are pages looking at the age-old combination of sausage and mash to satisfy even the staunchist sausage purist, along with more unusual takes on the tried and tested pairing.
Theme Magazine

With Fiona Beckett’s fabulous recipes… you could easily find yourself eating variations on sausage and mash all winter.
Shooting Times and Country Magazine

A seductive celebration of the ultimate comfort food.
Yorkshire Post

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