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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1109g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 glass wine |
||
| Calories 1344 | ||
| Calories from Fat 594 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.0g | 101% | |
| Saturated Fat 24.6g | 123% | |
| Monounsaturated Fat 25.6g | ||
| Polyunsaturated Fat 10.9g | ||
| Trans Fat 0.4g | ||
| Cholesterol 160mg | 53% | |
| Sodium 1543mg | 64% | |
| Potassium 3789mg | 108% | |
| Total Carbohydrate 146.3g | 48% | |
| Dietary Fiber 18.0g | 71% | |
| Sugars 10.6g | ||
| Protein 44.1g | 88% | |
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Ingredients
- 6 plump sausages
- 4-6 large potatoes, peeled and quartered
- salt
- 1/2 cup milk
- 2 tablespoons butter
- nutmeg
- 2 onions, finely sliced
- 1 tablespoon cooking oil
- 1 tablespoon flour
- 1 teaspoon Dijon mustard
- 1/2 glass wine
- 1/2 chicken stock cube, dissolved in 300 ml water
- salt and pepper, to taste
Directions
1
Grill or fry the sausages.2
The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.3
Meanwhile, boil the potatoes until tender.4
Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.5
For the gravy, heat oil in a frying pan and sauté onions until nicely browned.6
Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.7
Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Cuisine > European > Western > English
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Denise J
On Mar 6, 2007
This is one of those recipes that is SO MUCH BETTER than you would expect from the simple ingredients. Every week our family has "International Night", where we pick a country and make new, traditional dishes from that area. Sometimes we are lucky and come across a recipe that not only represents the cuisine from an area, but adds to my collection of family friendly and healthy recipes- and this is one! Everyone in the family loved this recipe, even the picky kids.....I will make this over and over again. Thanks for sharing! P.S. I used Chicken and Apple Sausages from the Whole Foods meat counter, and used Chardonnay for the wine in the gravy.
From: CulinaryQueen
On Nov 22, 2006
After all the times I've made this, I just realised I never reviewed it. Obviously we love it! I use white wine when making this. Never really thought to go the red wine/beef stock route because I think the white goes more naturally with it. Thanks Sackville!
From: honeylady1
On Oct 22, 2004
My husband & I enjoyed this very much. Didn't have dijon mustard, used honey mustard instead. Was a very easy to make. The nutmeg was a pleasant addition in the mashed potatoes. Will make again, is truly comfort food! Thanks for posting
From: Derf
On Oct 21, 2004
WOW great comfort food!!My sausages took 30 minutes in the oven and I used beef stock and red wine for a very delicious gravy! Just made half a recipe for the two of us and I had some no fat sour cream I needed to use up so I replaced the milk with it, loved the touch of nutmeg. This will become a 1st choice when we're looking for comfort food, thanks for sharing!! — posted Oct 20, 2004
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