About
A low carb take on a British classic, this recipe for sausage and mash uses cheesy pureed cauliflower in place of the typical potato, and is accompanied by a deliciously rich and creamy onion gravy.
A warming and hearty dinner perfect for Fall.
Ingredients
- 4 medium link – breakfast size sausage, pork, fresh
- 2 ½ cup, cut pieces cauliflower, raw
- 4 tablespoon, sliced red onion
- 1 tablespoon olive oil
- ½ cup vegetable broth, bouillon or consomme
- ¼ cup heavy cream
- ½ cup, grated cheddar cheese
- 1 clove garlic
- 1 tablespoon unsalted butter
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the broiler to medium. Line a grill tray with foil and broil the sausages for 12 minutes or until golden brown all over and completely cooked through.
- Whilst the sausages are cooking add the cauliflower florets to a large pan and cover with water. Simmer until tender about 5 minutes.
- Whilst the cauliflower is cooking slice the onion and add to the pan sautéing gently until tender.
- Drain the cauliflower and add to a food processor along with the cheese, garlic, butter, salt and pepper. Blend until smooth and creamy.
- Add the cream and stock to the pan with the onions and simmer until the sauce has thickened – about 5 minutes.
- To serve plate the sausages on top of the mash and drizzle over the onion gravy.
Nutrition Facts
- Servings: 2
- Calories: 500.4kcal/2093.5kJ (per serving)
- Fat: 44.0g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 17.7g (per serving)
