Sausages with mash and onion gravy
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Pair classic bangers and mash with tender beans and asparagus for a delicious-yet-healthy take on an old favourite
Ingredients
Potato(es)
540 g, chopped
Reduced fat oil spread
1 tbs
Skim milk
⅓ cup(s)
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
Asparagus
1 bunch(es), trimmed
Instructions
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.
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