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.

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.
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.
To serve:
- Dress the plates with the mash, sausages, gravy and fried onions.