Sausages with mash and onion gravy
540 g, chopped
Reduced fat oil spread
Extra lean pork sausage
8 thin, (470g)
1 x 3 second spray(s)
1 medium, sliced thinly
200 g, trimmed
1 bunch(es), trimmed
- 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.
- 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.
- 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.
- Meanwhile, boil, steam or microwave beans and asparagus until tender. Drain. Thickly slice sausages and serve with mash, beans, asparagus and onion gravy.