British
Baked Veggie Sausages with Red Wine, Mushroom and Redcurrant Stew on Mash
Oven-baked vegetarian sausages served over creamy mashed potato with a quick red wine and redcurrant jelly gravy, wilted spinach and pan-fried mushrooms.
Edited by Sam Jones
- Prep
- —
- Cook
- 20 min
- Serves
- 2
- Difficulty
- Easy
Published 4 Aug 2026
Method
-
1
Preheat the oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt.
-
2
Remove any outer packaging from the veggie sausages but keep them in their metal tray. Drizzle with a little oil and bake on the middle shelf for 15-16 minutes, until crispy on the outside and piping hot all the way through.
-
3
While the oven heats, chop the potatoes into 2cm chunks (no need to peel). Add them to the boiling water and simmer for 12-15 minutes, until a knife slides through a piece easily.
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4
While the potatoes cook, heat a drizzle of oil in a frying pan over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and stir fry for 3-5 minutes until browned.
-
5
Pour 200ml of water into the frying pan with the mushrooms. Add the red wine stock pot and redcurrant jelly and stir until both dissolve. Bring to the boil and simmer for 3-4 minutes until the sauce has reduced noticeably.
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6
Add the baby spinach to the sauce in handfuls, stirring each addition through for 1-2 minutes until wilted.
-
7
Add the cooked sausages to the sauce and turn to coat, then take the pan off the heat. If the sauce looks too thick, stir in a small splash of water.
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8
Drain the potatoes in a colander and return them to the pan. Add a splash of plant-based (or dairy) milk and a knob of butter, season with salt and pepper, and mash until smooth.
-
9
Spoon the mash into wide bowls and ladle the sausage stew and sauce over the top.
Cook’s note
About this recipe.
The redcurrant jelly does a lot of quiet work here, adding a gentle sweetness that rounds out the sharpness of the red wine stock and makes the sauce feel more substantial than the short cooking time might suggest. Keep an eye on the sauce as it simmers: it reduces quickly, and a splash of water stirred in at the end will loosen it if needed.
Cook with confidence
Tips for the best result.
- Test the potatoes by pressing a knife through a chunk: it should slide through with no resistance before you drain them.
- Don't overcrowd the mushrooms in the pan or they will steam rather than brown. Stir fry on medium-high heat and leave them undisturbed for a minute or two between stirs.
- If the red wine sauce reduces too much before the sausages are ready, stir in a small splash of water to loosen it before serving.
Substitutions
- Plant-based milk and butter keep this dish dairy-free; standard milk and butter work just as well in the mash.
- If you cannot find redcurrant jelly, a teaspoon of cranberry sauce or bramble jelly gives a similar sweet-sharp note.
Variations
- Stir a handful of frozen peas or green beans into the sauce along with the spinach for extra vegetables.
- Swap the mash for buttered green lentils if you want something with more bite underneath the stew.
Common questions.
Can I cook the veggie sausages in a frying pan instead of the oven?
Yes. Fry them in a little oil over medium heat, turning regularly, for around 10-12 minutes until heated through and browned on the outside. Check the packet for any specific guidance, as cooking times vary between brands.
Why do the sausages go in the oven still in their metal tray?
Many pre-packed veggie sausages come in a foil tray designed for oven cooking. Leaving them in it keeps them together and makes the process simpler. Remove any plastic film or cardboard packaging but keep the tray.
How do I know when the sauce has reduced enough?
After 3-4 minutes of simmering it should have thickened slightly and taken on a deeper colour. It will coat the back of a spoon loosely. It firms up a little more once the heat is off, so pull it from the hob before it looks completely done.