Sausage and mash will taste better if you add 1 ingredient to gravy

Lots of people love sausage and mash, especially during the autumn and winter monthswhen we crave warm and comforting food. If you're someone who enjoys tucking into the classic dish, you're probably used to enjoying it with gravy as it makes for a super delicious meal during cold and dark evenings.

However, if you're looking to take your meal to the next level, there's something you need to know. The staple dish can be even tastier if you add a simple ingredient to your gravy, at least if you follow the expert advice of a recipe developer who knows a thing or two about cooking.

Mimi Morley, Senior Recipe Development Manager at HelloFresh, is known for offering all sorts of cooking tips, and she recently shared some unusual advice. She's someone who often offers handy tips, as she previously explained how to make spaghetti bolognese taste better too.

She said the secret to boosting flavour lies in the gravy, and you need to add one ingredient to it to make it taste super lovely. However, what she recommends may take you by surprise.

Mimi said: "If you're making an onion gravy to accompany your bangers and mash, add a teaspoon of miso to your onion once it's cooked down (and before you add your flour and stock)."

If you haven't heard of miso before, it's a traditional Japanese fermented paste made from soybeans, salt and koji. It's a staple ingredient in Japanese cuisine, known for its rich, savoury umami flavour.

More often than not, it's used to make miso soup, but can also be found in marinades, dressings and glazes. The flavour and colour of miso is determined by the length of the fermentation process (which can last months to years), so it can vary from being sweet and light to salty and deep.

If you're looking to make your gravy richer, it's said adding a teaspoon of miso can work wonders. You can always add some more if this suits your taste better.

Adding the ingredient can create a more complex flavour as it leads to making it much deeper. It will be similar to a meat-based gravy, but with a unique fermented depth.

The paste can be added while the gravy is simmering, and it should be whisked until it's fully integrated. The key is to avoid boiling it, as this can diminish the flavour.

In the past, other people have also shared tips on how to take bangers and mash to the next level. WhatWillyCook, an Instagram chef with more than 700,000 followers in partnership with Pilgrim's Choice, suggested a twist on the dish.

He previously told the Express: "Cheddar cheese classically goes really well with sweet chutneys, so one way of jazzing up bangers and mash is to do a really cheddary mash, and at the same time use up some old chutneys from a failed cheeseboard or Christmas spread.

"Glaze the bangers with that just before they're fully cooked, it's mega." Since the idea was shared, many have admitted it's "delicious", as people seem keen to try and jazz up their evening meals this autumn.

Many people love tucking into sausage and mash, especially with onion gravy. It's a staple meal in British households across the country.

If you want to try and whip up the dish, more recipes are available on the HelloFresh website.