High carb

Sausages & Mash

Do the onions properly and it stops being a weeknight compromise.

35 min Serves 2 Stove, Frying pan, Saucepan

Per serving

576

kcal

18 g

protein

52 g

carbs

33.9 g

fat

3.1 g protein per 100 kcal · 4.2 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

Full screen, one step at a time, with timers and how-to guides. Free, no sign-up.

Your marks stay on this device. Solviro Max uses them to put recipes like the ones you liked first.

Ingredients

For 2 servings.

  • Pork sausages200 g
  • Potato350 g
  • Onion120 g
  • Butter25 g
  • Semi-skimmed milk40 g
  • Mustard(optional)10 g

Method

  1. 1Boil the potatoes for the mash.
  2. 2Cook the sausages slowly over medium heat, turning, for about fifteen minutes.
  3. 3Soften the sliced onions in the same pan until sweet and brown.
  4. 4Mash with butter and milk, season hard.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Mince, burgers and sausages: no pink in the middleShow

Whole steaks can be served pink because bacteria live on the outside, which gets seared. Mincing mixes the outside into the middle, so minced meat must be cooked right through.

  1. Break mince apart in the pan with a wooden spoon so every bit touches the heat.
  2. Keep cooking until there is no pink or red left anywhere and it looks evenly brown.
  3. For burgers and sausages, cut the thickest one open to check the centre.

Ready when: Brown all the way through, no pink, juices clear and steaming hot.

MashingShow

Mash while the food is hot and well drained — cold or watery food turns gluey.

  1. Drain well and let it steam in the colander for a minute to dry off.
  2. Put it back in the warm pan and press down repeatedly with a masher or fork until smooth.
  3. Add butter or milk a little at a time and season to taste.
How to slice an onionShow

Slices, rather than dice, are for stir fries, fajitas and anything where you want strands.

  1. Cut off the top and the root. Halve it from top to bottom and peel.
  2. Lay each half flat side down and cut thin half-moons from one end to the other, using the claw grip.
Softening onions (and what 'soft' looks like)Show

Softening cooks the raw sharpness out of onions and turns them sweet. It is the start of most sauces, stews and curries.

  1. Heat the oil over medium heat, add the onion and a pinch of salt (it draws out water and speeds things up).
  2. Stir every minute or so. You want a gentle sizzle, not a loud fry.
  3. After about 5–8 minutes the pieces go glossy, floppy and see-through at the edges. That is 'softened'.
  4. Keep going another few minutes and they start turning golden — sweeter still. Only do that if the recipe says 'golden'.

Ready when: Floppy, shiny and slightly see-through, with no raw crunch when you taste a piece.

What can you make with what's in your fridge?

Tick what you have and Solviro's Meal Builder shows every meal you can cook right now, with the macros worked out. Free.

Open the Meal Builder

Made with similar ingredients

All 252 recipes

A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.