Toulouse Sausages with Mash & Sage

2P 4P P 2 tbs 4 tbs olive oil 2 4 red , sliced into rings* 250 ml 500 ml vegetable * 1 small handful 2 small handfuls sage, leaves separated P 70 ml 140 ml white wine (or vegetable stock) 400 g 800 g potatoes, peeled & chopped P 30 ml 60 ml milk Energy 2680 Kj P 1 tbs 2 tbs Protein 33.3 g 6 12 Toulouse sausages Fat, total 32.3 g 100 g 200 g baby spinach -saturated 13.2 g *may feature in another one of your recipes Carbohydrate 46 g -sugars 12.1 g Make sure you read through the method first so that you know what’s coming up and can serve everything all at once. For the gravy Start by heating the olive oil in a medium sized pan over a medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly. We want them to caramelise, not burn.

Dissolve every 5g of vegetable stock into 500ml of boiling water (10g : 1L). This means you may end up with more than you need. Use the remainder at your own discretion.

Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine (you can substitute with some of the excess vegetable stock if you wish), reduce the gravy down to half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.

Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with and pepper. For the mash Bring a large pot of salted water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.

Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through drain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a masher (or even a fork) to desired consistency. For the sausages Heat a dash of olive oil over a medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through. For the baby spinach Heat some oil in a clean frying pan over a medium heat. Throw the washed spinach into the pan, toss to coat it evenly in the oil and cook for about 1 minute. Turn the spinach frequently until it has all wilted and is a vibrant, dark green.

To serve Sage works as a Serve up the mashed potato first, layer on the wilted spinach, then spoon over the sage onion shampoo for oily gravy and top with the Toulouse sausages. Enjoy! hair and protects against hair loss. #bangersnmash Facebook, Tweet, or Instagram a picture of your meal with the hashtag @HelloFreshAU