Sausage and Mash (HC)

Ingredients

• 2 sausages (pork, beef, chicken/turkey or veggie)
• 160g potatoes, peeled and halved *
• 1 heaped tsp butter
• 1 tbsp milk (of your choice)
• Salt for seasoning
• Black pepper for seasoning
• 1 tsp olive oil
• ½ onion, sliced
• 150ml water
• 1 tbsp of low sodium gravy
• 100g cabbage, shredded
• ½ tsp garlic powder
• ½ tsp mixed herbs
• 3 tbsp peas (fresh or frozen)

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Instructions

1. Preheat the oven to 200°C (fan 180°C) / Gas mark 6.

2. Cook the sausages using your preferred method (i.e. frying pan, air fryer, grilling).

3. Boil the potatoes in water until tender. Drain and mash with butter, milk, and a pinch of salt and pepper. Set aside.

4. Heat ½ tsp of olive oil in a frying pan, add the onion and sauté for 5-6 minutes or until the onions are soft.

5. Make the gravy by mixing the boiling water and gravy granules in a heat-proof jug. Add the gravy to the onions and heat through until thick.

6. In another large frying pan, heat the remaining olive oil. Add the cabbage, garlic and mixed herbs. Cook for 6-7 minutes or until the cabbage is tender and starting to caramelise.

7. When ready to serve, add the peas to the cabbage for a few minutes to heat through.

8. Serve the sausages with the mash, peas, and cabbage, pouring the onion gravy over the top.

Note - If you prefer, you can leave the skins on the potatoes.

Dinner

Serves: 1