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How to make Italian sausages with creamy cauliflower mash & gravy

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1 (165g) Gravox Bangers 'n' Mash Liquid Gravy
  • 8 Italian pork and fennel sausages
  • 400g potato, peeled, diced
  • 400g cauliflower, trimmed, cut into florets
  • 2 teaspoons olive oil
  • 1 tablespoon sour cream
  • 1 tablespoon chopped chives
  • Mixed salad leaves, to serve

Method

  • Step 1 Cook the potato and cauliflower in a large pan of boiling water until tender, about 10 minutes. Drain well. Return to pan and mash. Stir through the sour cream and chives, season to taste with sea salt. Keep warm.
  • Step 2 Meanwhile, heat the oil in a large non-stick frying pan over a medium-low heat. Cook sausages, turning every 2 minutes, for 8-10 minutes, or until golden and cooked through.
  • Step 3 Heat Gravox Bangers 'n' Mash Liquid Gravy according to packet instructions. Divide mash and sausages between 4 plates. Serve with gravy and mixed salad leaves.