Menu
  1. Home
  2. Recipes
  3. The Vegetarian Butcher Sausages, Mash and Onions
  1. Recipes

The Vegetarian Butcher Sausages, Mash and Onions

A meat alternative version of this British classic. Using KNORR Demi Glace Sauce Mix gives a consistent and flavour packed base for the red wine and mustard sauce.

The Vegetarian Butcher Sausages, Mash and Onions – recipe

Ingredients

−
+

For the NoSausages, sauce and onions:

For the garlic mash potato:

Preparation

  1. For the NoSausages, sauce and onions:

    • Peel and finely slice the onions, pick the rosemary
    • In a large pan sweat the onions and rosemary till they caramelise.
    • Remove half, mix with half the COLMAN's Grain Mustard and keep hot for service.
    • Deglaze the rest of the onions with the red wine and reduce by 2/3rds.
    • Make up KNORR demi-glace by stirring 85g into 1 litre of boiling water and cooking for 2 minutes. Add the demi-glace to the wine and simmer for 5 minutes and pass through chinois.
    • Cut butter into small lumps and whisk into the sauce along with rest of COLMAN's Grain Mustard, it will give a glossy finish and depth of flavour.
    • Pan fry the NoSausages till golden and cooked through.

  2. For the garlic mash potato:

    • Boil the potatoes with KNORR Professional garlic puree.
    • When potatoes are cooked, sieve and place in the pan to steam again to remove excessive moist away.
    • Press the potatoes through a potato masher or a fine sieve to create a nice potato puree.
    • On a low heat, fold in the butter and crème fraiche. Season to taste.

  3. To serve:

    • Dress the plates with the mash, sausages, gravy and fried onions.