Sausages in Sage Onion Gravy
with creamy butternut mash
Forget about bangers and mash. These sizzling pan-fried pork sausages and creamy butternut squash are the ultimate rich and warming dish—made all the better by being soused in sage onion gravy.
Tags:
Family Friendly
•Eat Me First
•Nut free
Allergens:
Sulphites
•Wheat
•Soya
The quantities provided above are averages only.
Total30 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
225 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
1 unit(s)
Diced Butternut Squash
1 unit(s)
Onion
5 grams
Sage
1 sachet(s)
Chicken Stock
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Worcester Sauce
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Flour
Nutrition Values
Energy (kcal)319.9 kcal
Energy (kJ)1338.5 kJ
Fat25.3 g
of which saturates9.4 g
Carbohydrate27 g
of which sugars15.6 g
Protein17.7 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Potato Masher
•Colander
•Lid
•Large Pot
Cooking Steps
1
- Boil a large pot of water for the butternut squash.
- Once boiling, cook until fork tender, 15-18 mins.
- Pick the sage leaves from their stalks and roughly chop (discard the stalks).
- Once the squash is cooked, drain in a colander and return to the pot, off the heat.
- Add half the chopped sage, a knob of butter and a little milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the sausages and fry until browned and cooked through, 7-8 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
- Once cooked, set aside the sausages.
3
- Meanwhile, halve, peel and thinly slice the onion.
- When sausages are cooked return the (now empty) pan to the heat with a drizzle of oil.
4
- When the oil is hot, add the sliced onions and cook for 3-5 mins.
- Sprinkle in 1 tbsp flour (double for 4p) and cook for 1 min.
- Add 200ml water (double for 4), chicken stock, worcester sauce and remaining chopped sage.
- Bring to the boil then add in the cooked sausages.
- Cook for another 3-5 mins, until sausages are warmed through.
5
- Meanwhile, in a bowl for the salad mix together salt, pepper and a drizzle of oil.
- Just before serving, toss the salad leaves in the dressing.
6
- Divide the salad between plates and drizzle over the balsamic glaze.
- Dish up the butternut mash and sausages with the onion gravy.
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