The Vegetarian Butcher Sausages, Mash and Onions
A meat alternative version of this British classic. Using KNORR Professional Gluten Free Gravy Granules gives a consistent and flavour packed base for the red wine and mustard sauce.

Ingredients
The Vegetarian Butcher Sausages, Mash and Onions
−
+
£30.23
For the NoSausages, sauce and onions:
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
56.0 g
0%
Red wine
/ml
250.0 ml
0%
Butter
/g
75.0 g
0%
Water
/ml
700.0 ml
0%
Onions
/g
300.0 g
0%
The Vegetarian Butcher Little Willies 1.9kg
/g
840.0 g
0%

Eggs and their derivatives
May contain nuts and their derivatives
Rosemary
/g
5.0 g
0%
COLMAN'S Wholegrain Mustard 2.25L
/ml
40.0 ml
0%

For the garlic mash potato:
Potatoes
/kg
1.0 kg
0%
Creme Fraiche
/ml
100.0 ml
0%
Seasoning (salt+pepper)
/g
3.0 g
0%
/
For the NoSausages, sauce and onions:
-
Red wine 250.0 ml
-
Butter 75.0 g
-
Water 700.0 ml
-
Onions 300.0 g
-
Rosemary 5.0 g
For the garlic mash potato:
-
Potatoes 1.0 kg
-
Creme Fraiche 100.0 ml
-
Seasoning (salt+pepper) 3.0 g
Preparation
-
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 Professional Gravy by stirring 56g into 750ml of boiling water and whisking for 30 seconds. Add the reduced wine, 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 Vegetarian Butcher NoSausages till golden and cooked through.
-
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. Lightly season to taste.
-
To serve:
- Dress the plates with the mash, sausages, gravy and fried onions.