Whip up a quick and easy hearty winter meal with tasty pork and fennel sausages, mash and gravy. This recipe is brought to you by Gravox and taste.com.au.
Ingredients
- 1 (165g) Gravox Bangers 'n' Mash Liquid Gravy
- 8 Italian pork and fennel sausages
- 400g potato, peeled, diced
- 400g cauliflower, trimmed, cut into florets
- 2 teaspoons olive oil
- 1 tablespoon sour cream
- 1 tablespoon chopped chives
- Mixed salad leaves, to serve
Method
- Step 1Cook the potato and cauliflower in a large pan of boiling water until tender, about 10 minutes. Drain well. Return to pan and mash. Stir through the sour cream and chives, season to taste with sea salt. Keep warm.
- Step 2Meanwhile, heat the oil in a large non-stick frying pan over a medium-low heat. Cook sausages, turning every 2 minutes, for 8-10 minutes, or until golden and cooked through.
- Step 3Heat Gravox Bangers ‘n’ Mash Liquid Gravy according to packet instructions. Divide mash and sausages between 4 plates. Serve with gravy and mixed salad leaves.
- Author: Chrissy Freer
- Image credit: Andrew Young
- Publication: Taste.com.au
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