Bangers and parsley mash with red onion gravy recipe
information
Calories per serving 425
ingredients
1 teaspoon sunflower oil
4 x 50 g (1 3/4 oz) low fat sausages
1 red onion, sliced
300 ml (10 fl oz) beef stock
2 tablespoons port
1/2 teaspoon Dijon mustard
1 tablespoon cornflour
salt and freshly ground black pepper
4 x 50 g (1 3/4 oz) low fat sausages
1 red onion, sliced
300 ml (10 fl oz) beef stock
2 tablespoons port
1/2 teaspoon Dijon mustard
1 tablespoon cornflour
salt and freshly ground black pepper
For the mash
350 g (12 oz) potatoes, peeled and diced
15 g (1/2 oz) low fat spread
2 tablespoons chopped fresh parsley
2 tablespoons skimmed milk
salt and freshly ground black pepper
15 g (1/2 oz) low fat spread
2 tablespoons chopped fresh parsley
2 tablespoons skimmed milk
salt and freshly ground black pepper
method
1. Heat the oil in a non stick frying pan and add the sausages and onion.
2. Cook over a medium to low heat for 10 minutes, until the onion has softened and the sausages have turned brown.
3. Add the stock, port, mustard and seasoning to the pan, and bring to the boil.
4. Reduce the heat and simmer for 15 minutes.
5. Make the mash: cook the potatoes in lightly salted, boiling water for 12 - 15 minutes until tender
6. Drain and mash them with the low fat spread, parsley, milk and seasoning.
7. Mix the cornflour with 2 tablespoons of cold water to make a thin paste, and then stir into the frying pan.
8. Cook until the gravy thickens a little.
9. Divide the mash between two warmed plates and top with two sausages and the onion gravy.
2. Cook over a medium to low heat for 10 minutes, until the onion has softened and the sausages have turned brown.
3. Add the stock, port, mustard and seasoning to the pan, and bring to the boil.
4. Reduce the heat and simmer for 15 minutes.
5. Make the mash: cook the potatoes in lightly salted, boiling water for 12 - 15 minutes until tender
6. Drain and mash them with the low fat spread, parsley, milk and seasoning.
7. Mix the cornflour with 2 tablespoons of cold water to make a thin paste, and then stir into the frying pan.
8. Cook until the gravy thickens a little.
9. Divide the mash between two warmed plates and top with two sausages and the onion gravy.
serving amount
serves 2
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