Winter Favourites New Ideas Cooking (Part 1) - Sausages with pea puree & onion gravy

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The cold nip in the air makes us crave a familiar warm bite on our plate. Cosy up to these beloved dishes and dodge the stodge!

Sausages with pea puree & onion gravy

·         Serves 4

·         Time to make 55 min

Description: Bangers and mash lighten their kilojoule load and pump some iron

Bangers and mash lighten their kilojoule load and pump some iron

Ingredient

·         2 corn cobs, halved

·         1 tablespoon olive oil

·         8 extra-lean Italian-beef sausages

·         2 large brown onions, halved, thinly sliced

·         1 tablespoon plain flour

·         ¼ cup dry red wine (optional)

·         2 fresh thyme sprigs

·         1½ cups reduced-salt beef stock

·         2½ cups frozen peas

·         2 tablespoons mint leaves

Recipe

1.    Bring a large saucepan of water to the boil. Add corn-cob halves to pan and cook for 4-5 minutes, or until tender; set aside.

2.    Heat half of the olive oil in a large non-stick frying pan set over medium-high heat. Add sausages to pan; cook, turning occasionally, for 5-6 minutes, or until cooked through. Transfer sausages to a plate, cover loosely with foil to keep warm and set aside.

3.    Add three-quarters of the onion to same frying pan; cook, stirring, for 5 minutes, or until soft. Stir flour into onion, then stir in wine (if using), thyme and beef stock. Increase heat to high, bring to the boil and simmer for 5 minutes, or until gravy is slightly thick.

4.    Meanwhile, place a medium saucepan over medium heat. Add remaining olive oil and heat. Add remaining sliced onion and cook, stirring, for 5 minutes, or until soft.

5.    Add frozen peas to saucepan with 1 cup water and bring to the boil. Simmer mixture, uncovered, for 3 minutes, or  until peas are tender. Blend onion-pea mixture and mint leaves in a small food processor until purée is smooth.

6.    Divide pea purée among plates. Top each with 2 sausages, spoon onion gravy onto sausages and serve with 1 corn-cob half.

Per serve 1665kJ/398cal Protein 25.1g Total Fat 13.9g Sat Fat 3.7g Carbs 35.1g Sugars 9.4g Fibre 10.8g Sodium 460mg Calcium 65mg Iron 5.1mg

 
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