Pork Sausages with Buttery Cauli Mash & Onion Gravy
by Hendrik Marais
This tantalising trio is an absolute classic, and the ideal comfort meal on a chilly night. The creamy cauliflower mash is a delightful alternative to traditional mashed potatoes, and the onion gravy pulls everything together with its tangy sweetness.
Introduction
A dinner classic, but make it keto. This recipe, that will only take you an hour to make, will quickly become a favourite at home. Double the measurements for two servings.
Ingredients
Onion Gravy
|
1 Tbsp (15ml) |
butter |
|
½ |
onion, sliced |
|
½ tsp (2.5ml) |
balsamic vinegar |
|
½ tsp (2.5ml) |
erythritol (optional) |
|
½ cup (125ml) |
beef stock |
|
½ tsp (2.5ml) |
cornflour (e.g. Maizena) (optional, for thickening if necessary) |
|
to taste |
salt and pepper |
Cauli Mash
|
100g |
cauliflower florets |
|
1 Tbsp (15ml) |
butter |
|
to taste |
salt and pepper |
Pork Sausages
|
½ Tbsp (7.5ml) |
olive oil |
|
2 (120g) |
pork sausages |
Method
To prepare the gravy, heat the butter in a pot over a low heat. Add the onion and cook, covered, for 8–10 minutes or until the onion has softened.
Stir in the balsamic vinegar and erythritol. Add the beef stock, cover and bring to a gentle boil for 5 minutes.
Meanwhile, mix the cornflour with a few drops of water to form a paste. Stir the paste into the onion gravy. Bring it to a boil and cook for about 8 more minutes or until the gravy has thickened. Season with salt and pepper to taste.
For the cauli mash, boil the florets for 5–7 minutes or until soft. Drain and return the florets to the pot. Add the butter, salt and pepper. Blend with a stick blender or use a hand masher. To make it extra creamy, leave it to stand for 5 minutes and then blend again.
To cook the sausages, heat the oil in a pan and cook over a medium heat for about 10 minutes on each side until brown and cooked through.
Serve the sausages on a bed of cauli mash and top with the onion gravy. Garnish as desired.
Nutrition (per serving)
|
Protein |
Net Carbs |
Fibre |
Fat |
Calories |
|
17.4g (13%) |
8.4g (7%) |
2.5g |
51.9g (80%) |
570kcal |