Serves: 4 Prep time: 10 minutes Cooking time: 25 minutes
Ingredients:
8 Pork Sausages, low in fat & salt, of your choice. Winter Root Veg Mash: 3-4 carrots, peeled and cut into chunks 2-3 parsnips, peeled and cut into chunks 1 small swede, peeled and cut into chunks 25g low fat spread, unsalted 60ml semi-skimmed milk Freshly ground black pepper Onion Gravy: 2 onions, peeled and roughly chopped ½ tbsp rapeseed oil 20g low fat spread, unsalted 1 tbsp plain flour 250ml fresh chicken stock, no salt 2 tsp balsamic vinegar (optional)
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Method:
- Start with the mash: add the chopped vegetables to a large saucepan and cover with cold water. Bring to the boil and simmer for 10-15 minutes, or until soft.
- Next, the sausages: heat your grill to medium and place your sausages on a grill pan, separating them from each other. Cook for 6-12 minutes (depending on the type you have), turning every few minutes until thoroughly cooked through.
- Make the onion gravy next: heat a saucepan over a medium heat and add the oil, followed by the spread. Once hot, add the onions and stirring regularly, cook for 10-15 minutes until soft. Whisk in the flour and gradually add the hot chicken stock, stirring.
- Bring to the boil and then reduce the heat and simmer for 5-10 minutes, until reduced. For an extra twist add balsamic vinegar at the end
- Finish your mash: drain the vegetables and put the pan over the heat for a few seconds to dry any moisture.
- Mash the vegetables until smooth and lump-free (use your arm muscles!)
- Add the butter, followed by the milk, mashing into the vegetables. Season with ground black pepper.
- And finally, serve the sausages with the root veg mash and spoon the onion gravy over.
Suggestions: The amount of salt in pork sausages can vary so much between supermarkets. ‘Low-fat’ sausages can often contain more salt than ‘regular’ sausages so be sure to check the labels. Use FoodSwitch UK to help you find healthy choices! For a different mash, add a different vegetable puree. For a pink mash try blending beetroot to mashed potatoes, or omit the potatoes altogether and make a butternut squash puree. |