3 Sausages (350g) Double Mash (400g) Lashings of Gravy. Can be collected Hot or Cold (to eat at a later time/day, Full Re-Heating instructions supplied.
I only use Michael’s (Butchers Shop Old Felixstowe) sausages, the mash is Maris Piper from the Fens, the very same mash as served with my Traditional Pie’n’Mash.
Just Pure Mash nothing added except the salt when cooking. Butter and Milk can be added to give you that silky creamy taste.