Recipes 2

Sausage, White Onion and Mustard Stew
with Braised Kale and Creamy Mash

  • Ready in: 1:15
  • Serves: 4
  • 5.0/5 rating (1 votes)
Sausage, White Onion and Mustard Stew


  • 2 tbsp vegetable oil
  • 8 good quality pork sausages – such as a Cumberland, with at least 85% pork meat
  • 2-3 large white onions, sliced thickly through the root
  • 4 cloves garlic, sliced
  • 2 bay leaves
  • 3 sprigs thyme, picked
  • 300ml chicken stock
  • 200ml Kerrymaid Savoury & Dessert Topping
  • 2 tbsp whole grain mustard
  • Juice of 1 lemon
  • 400g kale
  • 200ml chicken stock
  • 25g Kerrymaid Buttery
  • 1.5kg potatoes
  • 2 cloves garlic
  • 300ml Kerrymaid Savoury & Dessert Topping
  • 200ml whole milk


  1. 1. Start by making your sausage stew. Place a large casserole pan on the stove and turn to a medium heat. Add the vegetable oil to the pan. Once hot, add the sausages and brown in the oil. This will take about 6 minutes. Turn all the time.
  2. Remove the sausages from the pan and set to one side. Now add the sliced onions, garlic, bay leaves and thyme. Cook on a low heat with a large pinch of salt for 10 minutes until the onions begin to turn translucent.
  3. Now add the chicken stock and the Kerrymaid Savoury & Dessert Topping and bring to the boil. Add the whole grain mustard and the lemon juice. Season with lots of black pepper before adding in the sausages.
  4. Cook, with the lid on for 20-25 minutes. Stir a few times to make sure nothing sticks to the bottom of the pan.
  5. While stew cooks, you can make the mash. Peel the potatoes and cut into halves or quarters depending on the size of the potatoes.
  6. Add a large pinch of salt and the peeled garlic cloves.
  7. Cover with cold water, place a lid on and bring to the boil. Cook until tender, which will take between 20-25 minutes.
  8. Boil the Kerrymaid Savoury & Dessert Topping and the milk in a small saucepan.
  9. Once the potatoes are cooked, drain and allow to steam for a few minutes to dry out. Pass through a ricer, including the garlic, then mix in the boiling Kerrymaid Savoury & Dessert Topping and milk. Set to one side.
  10. Finally you need to braise your kale. Place a sauté pan on the stove and add the chicken stock. Bring it to the boil before adding the kale and allow to wilt for 4-5 minutes. Season with salt and pepper and finish with a knob of Butter.
  11. Serve the sausage stew with kale and the hot mashed potatoes on the side.

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