Sausage and mash with gravy

A healthier twist on a classic favourite! I was really craving some comfort food and this definitely did the trick!
30 min
Classic Dishes


  • 4 sausages of choice 
  • 1 cauliflower, cut into florets 
  • 1 tsp garlic powder (or more to taste) 
  • 2 tbsp salted butter 
  • Salt and pepper to taste 
  • 1 tbsp olive oil
  • 3 large red onions, sliced thin
  • 1 tbsp fresh thyme or 1 tsp dried thyme 
  • 1 tbsp balsamic vinegar 
  • 1 tsp soy sauce 
  • 1 beef stock cube with 300ml water 


Step 1

For the mash:

Step 2

Boil a pot of salted water. Once boiling, add your cauliflower and cook for about 10 minutes when tender.

Step 3

Drain the cauliflower and then return to the pan.

Step 4

Use an immersion blender to blend the cauliflower to a very smooth consistency.

Step 5

Add in the butter, garlic powder, and salt and pepper to taste.

Step 6

For the gravy:

Step 7

Heat the olive oil over low heat. Once hot, add the onions and cook for about 15 minutes, stirring occasionally so they don’t stick.

Step 8

Remove 1/3 of the onion and set aside. Add in the rest of the ingredients and bring to a boil, then reduce to a simmer for 5 minutes.

Step 9

Turn off the heat and use an immersion blend to blend to a very smooth soup like consistency.

Step 10

Add the reserved onions back into the gravy.

Step 11

Meanwhile, cook your sausages to your preference.

Step 12

Serve your sausages on top of your mash with your onion gravy.
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Recipe by
Head chef

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