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Sausage and mash (SA3)

Author: Frederick (Caregiver)

 

INGREDIENTS:**
 g Sausages, pork, The Black Farmer (HCP added*)
 g Butter, unsalted
 g BirdsEye Garden Peas (HCP added*)
 g Celeriac, raw
 ml Creamfields Double Cream (HCP added*)

Directions:

You will also need 1/4 Knorr Chicken Stock cube dissolved in 80mls of hot water

Weigh the celeriac after peeling cut into even size pieces and boil in water until cooked.
Cook the peas in a little boiling water.
Mash the celeriac with cream
While the celeriac is cooking gently fry the sausage in half the butter and cook gently for 10 minutes
Place the mash, sausages and peas on a warm serving plate and keep warm while you make the gravy. Do this by adding the 80mls of stock to the frying pan and bring to the boil let it reduce for a minute or two then add the remaining butter and boil for a further minute, The butter helps to thicken the gravy.
Serve the meal with all of the gravy.

Nutrition Information (for entire recipe):

Carbohydrate: 4.7
Calories: 433
Fat: 39.88
Protein: 11.41
Ratio: 2.48:1


Tags:

Main Meal  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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