Sausage and Mash

Servings: 2


10 Chicken Italia Heck sausages/ 4 Reduced fat pork sausages/ 4-6 Veggie sausages (around 60 cal per sausage)
450g Potato
1 tbsp Reduced sugar brown sauce
1 tbsp Reduced sugar and salt ketchup
1 Beef/ Veg stock cube
2 Red onions


  1. Peel and chop the potatoes into 2cm cubes, add to boiling water and let them cook.
  2. Slice the onions into thin half moons and lightly frying until golden.
  3. Add the sausages to the pan and brown them off for a few minutes, keep turning them as they brown.
  4. Add the stock cube with 100ml of water to the sausages and let the sausages cook in the gravy.
  5. Drain the potatoes and mash until fluffy, add the sauces to the gravy and let it thicken.
  6. Serve the sausages on top of the fluffy mash with the gravy.

1 portion = 1C 1F 1P 1V
No alternatives
1 Sauce used