Old school sausage 'n' mash recipe
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.
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.
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.
5
Drain and mash the vegetables, seasoning with black pepper. Serve 2 sausages per person with the red onion gravy.
