Sausage and Mash (HC)
Ingredients
- 2 sausages (pork, beef, chicken, turkey or vegetarian)
- 160g potatoes, peeled and cut into evenly sized chunks
- 1 tsp butter
- 1-2 tbsp milk of your choice
- Salt and pepper, to taste
- 1 tsp olive oil, divided
- ½ onion, sliced
- 1 tbsp low-sodium gravy granules
- 150ml boiling water
- 100g cabbage, shredded
- ½ tsp garlic powder
- ½ tsp mixed herbs
- 3 tbsp peas, fresh or frozen
Instructions
Cook the sausages using your preferred method, such as in a frying pan, under the grill, in the oven or in an air fryer, following the packet instructions.
Meanwhile, add the potatoes to a saucepan of water and boil for 15–20 minutes, or until tender. Drain well, then mash with the butter and milk (add gradually). Season with salt and black pepper, then set aside and keep warm.
Heat ½ tsp olive oil in a frying pan over a medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft.
Mix the gravy granules with the boiling water in a heatproof jug. Pour the gravy into the pan with the onions and cook for 1–2 minutes, stirring, until heated through and thickened.
In a separate large frying pan, heat the remaining ½ tsp olive oil over a medium heat. Add the cabbage, garlic powder and mixed herbs. Cook for 6–7 minutes, stirring regularly, until the cabbage is tender and beginning to caramelise.
Add the peas to the cabbage during the final 2–3 minutes of cooking and stir until heated through.
Serve the sausages with the mash, cabbage and peas, then pour over the onion gravy.
Note: You can leave the skins on the potatoes if preferred. The cabbage and peas can also be replaced with any vegetables you enjoy, such as broccoli, green beans, carrots or Brussels sprouts.