Cumberland Sausages

Sausages and Kumara Smash

with Sweet Onion Gravy

  • Serves: 3-4
  • Prep time: 10 min
  • Cooking time: 25 min


1 packet Heartland NZ pork sausages

  • Mash
  • 500g kumara, peeled and roughly chopped
  • 2 tbsp butter
  • 1 tbsp parsley, roughly chopped
  • Pepper to taste
  • Gravy
  • 4 garlic cloves, finely chopped
  • 2 tbsp sage, roughly chopped
  • 2 onions, sliced
  • 1 cup chicken stock
  • 1 tbsp brown sugar
  • 1 tbsp butter
  • 1 tbsp oil


  1. Preheat oven to 180°C.
  2. Place kumara in a pot of salted boiling water and cook until soft – about 20 minutes.
  3. While the kumara cooks, prepare the sweet onion gravy. Heat some oil and butter in a pan over low heat, and fry onions, garlic and sage until soft. Add stock and brown sugar, and cook for 20 minutes – or until thick.
  4. Meanwhile, brown the Heartland NZ pork sausages in a pan over high heat. Once browned on all sides, place on a tray and cook in the oven for about 10 minutes, or until cooked through.
  5. To make the mash, drain the kumara, and mash together with butter, parsley and pepper.
  6. To serve, place sausages over mash and top with sweet onion gravy.