Pork Sausages with Parsnip Cheese Champ and Red Onion Gravy
1 packet Mallon’s Low Fat Pork Sausages
For the Parsnip Cheese Champ:
100g floury potatoes
3 large spring onions
100ml skimmed milk
25g grated mature cheddar
For the Onion Gravy:
Low cal olive oil spray
1 red onion
1/2 level teaspoon stevia sweetener
1 teaspoon Worcestershire sauce
1 teaspoon tomato puree
250ml beef stock (made from 1 wheat free stock cube)
Preheat a grill to moderate.
Place the sausages onto a grill pan and slowly grill under a moderate heat, turning as they slowly cook.
For the Mash:
Peel and quarter the potatoes and parsnips and place them in a large pan, cover with salted water and bring to the boil. Simmer for 20 – 30 minutes until tender. Drain well, then return the lid to the saucepan and set to one side to allow the potatoes and parsnips to steam.
For the Gravy:
Heat the spray oil in a saucepan and fry the onions with stevia until soft and caramelised. Stir in Worcestershire sauce, tomato puree and beef stock and boil, reduce the temperature and cook for a few minutes until thick. Season with salt and pepper. If it is too thick simply add a little more stock.
While the potatoes and parsnips are steaming, wash and finely chop the spring onions. Pour milk into a small pan and bring to the boil, then add the spring onions, remove from the heat and allow to infuse for 1 minute.
Mash the potatoes and parsnips together, fold in the milk, spring onions and grated cheese and mix until smooth, check the seasoning and add a little salt if necessary.
Pile cheese champ onto warm plates and arrange the sausages on top, drizzle with onion gravy. Serve with extra vegetables.