Trying to eat healthfully during the week can be hard. Even if you're full of good weekend-meal-prep intentions life often gets in the way and suddenly it's Monday evening and you're not sure what's for dinner.
This is a hearty, wholesome and pretty healthy weeknight meal that won't use every pan in the house or have you dining at 10pm.
Serves 4 people
8 x sausages, I like sweet Italian but it’s your choice!
1 large red onion
1 chicken bouillon cube
1 tablespoon cranberry/redcurrant jelly
1 teaspoon flour
16 oz frozen cauliflower
salt and pepper
Preheat the oven to 400F.
Slice the onion into chunky eights and scatter over a roasting tray; don’t separate all the layers of onion, you want them to remain chunky.
Lay the sausages over the onions, space them evenly on the pan to allow them to brown all over. Drizzle with a little olive oil and season with salt and pepper; pop in the oven for 25 minutes.
Whilst the sausages cook prepare the cauliflower mash. Use frozen vegetables rather than fresh to cut your cooking time as they are part cooked before freezing. Bring a saucepan of salted water to the boil on the stove (fill with already boiling water from an electric kettle to save time), drop the cauliflower into the water and boil for 6-10 minutes until tender.
Drain the cauliflower. Add butter, salt and pepper, then use an immersion blender or food processor to puree into a fine mash. Cover until needed, you can pop it in the microwave for a minute or two to reheat it when you are ready to serve- this also freezes really well for an even quicker weeknight side dish!
When the sausages have been cooking for 25 minutes they should be browned and cooked through (if you are unsure use a food thermometer to check that the internal temperature is at least 165F and no pink, uncooked meat is visible), and the onion will be soft with crunchy edges.
Mix the bouillon cube with water (follow the instruction on your brand’s packet- typically it’s about 1 cube to 2 cups of boiling water- again, use the kettle to save time), stir in the jelly and flour. The flour shouldn’t be lumpy if you add it to the liquid whilst hot, but whisk it in well to be sure that the stock is smooth.
Pour the stock into the pan around the sausages and continue to bake for a further 5 minutes (use this time to reheat your cauliflower mash and assemble your plates and flat wear).
Serve with a generous dollop of mash topped with two sausages per person; spoon a pile of roasted onions over the sausages and pour over the gravy.
This post was originally created for and posted on the Mac + Mia blog here