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Photo of Sausages with mash and onion gravy by WW

Sausages with mash and onion gravy

Total Time
40 min
15 min
25 min
Pair classic bangers and mash with tender beans and asparagus for a delicious-yet-healthy take on an old favourite



540 g, chopped

Reduced fat oil spread

1 tbs

Skim milk


Extra lean pork sausage

8 thin, (470g)

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)

Red onion

1 medium, sliced thinly

Plain flour

1 tbs

Red wine

60 ml

Beef stock

1 cup(s)

Green string beans

200 g, trimmed


1 bunch(es), trimmed


  1. Boil, steam or microwave potatoes until tender. Drain. Mash potatoes in a large bowl with spread and milk until smooth. Season with salt and freshly ground black pepper.
  2. Meanwhile, preheat grill on high. Lightly spray grill tray with oil. Grill sausages, turning, for 8–10 minutes or until browned and cooked through. Transfer to a plate and cover to keep warm.
  3. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually stir in red wine and bring to the boil. Gradually add stock, stirring until smooth. Bring to the boil. Reduce heat and simmer, uncovered, for 3–4 minutes or until slightly thickened.
  4. Meanwhile, boil, steam or microwave beans and asparagus until tender. Drain. Thickly slice sausages and serve with mash, beans, asparagus and onion gravy.


TIP: An all-purpose potato, such as coliban, or a starchy potato, such as sebago, is best for creamy mashed potato.