Sausages with tasty bubble and squeak mash
FG 0 using 1 GC CC 13
- 8 low fat sausages (Scottish Slimmers X John Davidsons )
- 2 red onions (finely sliced)
- spray oil
- 1 beef stock cube
- 300 ml boiling water
- 1 tsp cranberry sauce or redcurrant jelly
- For the bubble and squeak mash:
- 450 g potatoes (peeled and cut into chunks)
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- spray oil
- 175 g cooked left-over vegetables (e.g. shredded cabbage, chopped sprouts)
- 85 ml skimmed milk
- salt
- freshly ground black pepper
- Cook the sausages under a preheated hot grill, turning them frequently, until they are cooked through and appetizingly brown all over. Keep warm.
- While the sausages are cooking, boil the potatoes in a large pan of lightly salted water until tender. Drain and return the potatoes to the warm pan.
- At the same time, cook the onion and garlic slowly in a pan that has been sprayed lightly with oil until they are really tender. Stir in the leftover vegetables.
- Mash the potatoes with the milk and beat with a fork until smooth. Add the cooked vegetable mixture and plenty of black pepper. Keep warm.
- For the gravy, cook the red onions gently in a pan sprayed with oil until softened. Crumble in the stock cube and stir well, then add the boiling water and cranberry sauce. Let it bubble away until it reduces and thickens.