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Here the mash is made with carrots and swede, as well as potato, to help increase your intake of vegetables.
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Prep time 20 mins
Cooking time 25 mins
Effort Medium effort
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.
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.
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.
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.
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.
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1339kJ / 320kcal
51g carbohydrate, of which 12g sugars
5g fat, of which 1g saturates
325mg sodium, equivalent to 0.8g salt