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Photo of Sausages, chickpea mash & cabbage by WW

Sausages, chickpea mash & cabbage

8
PersonalPoints™ per serving
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(s)

2 small, finely sliced

Balsamic vinegar

15 ml

Light Brown Sugar

1 tablespoons

Wholegrain Mustard

2 teaspoons, level

Plain White Flour

2 tablespoons, level

Beef stock cube(s)

1 cube(s), to make 400ml

Cauliflower, Raw

800 g, roughly chopped into florets

Soured Cream

1 tablespoons, 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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