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Old school sausage 'n' mash

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Prep time
20 mins

Cooking time
25 mins

Effort
Medium effort

Serves
4

  • 4 (or 300g) carrots, chopped
  • 300g swede or turnip, cut into chunks
  • 700g potatoes, cut into chunks
  • 8 reduced-fat sausages
  • 1 tsp vegetable oil
  • 1 large red onion, thinly sliced
  • 100ml reduced-salt vegetable or chicken stock
  • 200ml cold water
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried mixed herbs
  • 2 tbsp cornflour blended with 1 tbsp of cold water
  • 1 pinch ground black pepper

1

Cook the carrots, swede or turnip and potatoes in a large saucepan of gently boiling water for about 20 minutes, until tender.

Swap sweet potato or butternut squash for the swede, to make a change.

2

Meanwhile, preheat the grill. Arrange the sausages on the grill rack and start to cook them when the vegetables have been cooking for 10 minutes. Grill them for 10-12 minutes, turning often.

Make the recipe with vegetarian sausages if you prefer.

3

At the same time, start to make the red onion gravy. Heat the vegetable oil oil in a large non-stick frying pan and add the onion, cooking until soft and lightly browned – about 3-4 minutes.

4

Pour in the stock and water, add the herbs, then simmer for 4-5 minutes. Add the blended cornflour and stir until thickened. Keep hot over a low heat.

5

Drain and mash the vegetables, seasoning with black pepper. Serve 2 sausages per person with the red onion gravy.

Try serving accompanied by some extra green vegetables, such as cabbage, kale or broccoli.