Marmite & Sausages
Good quality pork sausages – 200g
Potatoes – 400g, peeled and quartered
Vegetable oil – ½ tablespoon
Onion – 1 (sliced)
Beef stock – 150ml (½ beef stock cube)
Marmite – 1 tsp
Cornflour – ½ teaspoon
Wholegrain or Dijon mustard – ½-1 teaspoon
Black pepper – to taste
Skimmed milk for mashing – Skimmed milk for mashing
Flora Buttery for mashing – 15g
Step One Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and keep warm.
Step Two Cook the sausages until golden brown and cooked through.
Step Three Meanwhile, heat the oil, add the onion and cook for about 5-10 minutes, stirring occasionally until soft and beginning to turn golden brown. Add the stock and the Marmite and simmer for about 5 minutes until the liquid has reduced by half.
Step Four Mix the cornflour with a little water to make a smooth paste and stir into the onion mixture. Bring back to the boil and simmer gently for 1 minute.
Step Five Add the mustard to the drained potatoes and mash with the milk and Flora Buttery.
Step Six Spoon half of the mash onto each serving plate and serve with the sausages and red onion gravy. Serve with a mix of vegetables.
|2130 kJ/509 kcal||24.2g||8.1g||8.9g||2.5g|
*% of Reference Intake of an average adult (8400kJ/2000kcal)