Sausage, Chips & Gravy

Sausage Chips and Gravy




Servings: 2



Ingredients
100 grams of closed cup sliced
1/2 a large onion sliced
2 cloves of garlic diced
black pepper
2 teaspoons of dried mixed herbs
6 Quorn or low fat sausages
600 grams of baking potato
2 beef stock cubes
1 vegetable stock cube
1 litre of boiling water
Spray Oil
a pinch of salt
three heaped teaspoons of cornflour
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Take the black pepper, salt and cloves and place them in a mortar and using the pestle
grind them to a dust.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
and the sausages in their own baking tray on the shelf above for fifteen minutes.
6. Turn both the sausages and chips and spray them both one more time, then place them
back in the oven on opposite shelves for another ten minutes. After the ten minutes the
chips should be getting crispy and the sausages should be just about done depending on
their size. If the sausages are small check to see if they are ready by checking to see if
they are pink in the middle, if they are still pink if they are put them back in the oven
for five minutes with the chips but first take the smaller chips off the baking tray so they
won’t burn.
7. Heat a large saucepan and spray with spray oil, add the onions and garlic and cook till
they translucent then add the mushrooms. Mix 500 ml of boiling water with the mixed
herbs and stock cubes. When the mushrooms are cooked, pour in the stock and heat
until a rolling boil. Put the cornflour in a cup and fill half way up with cold water and stir
in the cornflour. Stir the stock into a whirlpool and add the cornflour a little at a time
until the gravy is a your preference for thickness.
8. Serve the chips in a large bowl or plate and add the sausages on top and pour over
the gravy.