Sausages with cauliflower mash and red onions
8
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A warming and comforting dinner that's quick to prepare on a busy weeknight.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Reduced fat pork sausages, grilled
400 g
Red onion
2 small, finely sliced
Balsamic vinegar
15 ml
Light Brown Sugar
1 tablespoon(s)
Wholegrain Mustard
2 teaspoon(s), level
Plain White Flour
2 tablespoon(s), level
Beef stock cube(s)
1 cube(s), to make 400ml
Cauliflower, Raw
800 g, roughly chopped into florets
Soured Cream
1 tablespoon(s), level
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5 and line a baking tray with baking paper.
2
Mist a nonstick pan with cooking spray, and brown the sausages over a medium heat. Transfer to the prepared tray and bake for 20-25 minutes, turning halfway.
3
Meanwhile, mist the pan with cooking spray a second time and fry the onions over a medium-low heat for 5 minutes. Stir in the balsamic vinegar and sugar and cook for a further 15 minutes, stirring occasionally.
4
Stir in the mustard and flour, and cook for another minute. Increase the heat to high and slowly pour in the stock, stirring all the time, until the gravy thickens.
5
Put the cauliflower in a very large pan of water and bring to the boil. Simmer for 10-12 minutes until tender, then drain well. Season and mash with the soured cream.
6
Serve the mash topped with the sausages and gravy.
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