herby sausage, mash, onion gravy with petit pois


    Chose nice quality sausages.... I used m and s smokey large sausages, but nice pork sausage is excellent too........well mashed and creamed potatoes using half fat creme friache is a great alternative to using butter especially if your watching weight or fat content


    1 person made this


    • 1 large or 2 small good quality sausages per person
    • 2 or 3 potatoes peeled and cut into quarters.....use as much as appetite needs per person....several handful of petit pois, bisto gravy granules to make up about 350mls gravy, splash of red wine if you like, 1 sliced onion, red or white
    • 1 or 2 cloves garlic or to taste
    • petit pois


    1. Prepare potateos to boil, boil for about 15 to 20 mons until soft.....meantime heat griddle pan and place sausages on to cook until browned all sides and cooked through.......heat spray of oil in separate pan and cook the onion and garlic until soft.....make up the gravy, add to the onions and stir through until hot. Cream the potatoes with the creme friache or butter and milk.......
    2. On nicely warmed plates.....serve good dollop of mash, sausage beside, peas around the plate.....and the all important onion gravy to top the dish

    See it on my blog


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    Great dish, easy and fab midweek nosh  -  02 Sep 2013

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