Keto British ‘Bangers & Mash’ With Onion Gravy
How to Make It
Step 1
Preheat the oven to 200C/ 400F. Pan-fry the sausages over medium-high heat until browned on all sides. Remove from heat and transfer to a plate.
Step 2
Finely dice the onion. Melt the butter in the frying pan then sauté the onions until translucent. Add the thyme sprigs, bay leaf and add a good pinch of erythritol and saute for another minute.
Step 3
Place the sauteed onions on a small baking tray and position the sausages and any juices on top. Roast in the oven for 15-20 minutes or until cooked through. The onions will caramelise but watch out they don’t burn as this will ruin the taste of the gravy.
Step 4
While the sausages are roasting, make the cauliflower mash. Wash and trim the cauliflower then cut into small florets. Place into a glass bowl. Then drizzle 2 tablespoons of cream and 2 tablespoons of butter. Cover and microwave on high for 5 minutes, stir the cauliflower to coat with the cream mixture. Cover and microwave for another 3 minutes until soft.
Step 5
Grate the cheese and set it aside. Carefully remove the cauliflower from the microwave and place it into a food processor or a high-speed blender along with the grated cheese. Pulse until a smooth puree, or mash by hand, then season with salt and pepper and a teaspoon of mustard.
Step 6
When the sausages are cooked and the onions are caramelised, remove them from the oven. Turn the oven off and place the sausages onto a plate or tray, returning to the oven to keep warm.
Step 7
Put the frying pan back on the stove and scrape in the caramelised onions. Add the vinegar, red wine, and stock cube and simmer for a few minutes until a thick sticky gravy forms. If it’s a little too thick, add a little water one tablespoon at a time to get to a pouring consistency. You can remove the thyme and bay leaf at this point or keep it in.
Step 8
Remove the sausages from the oven. Spoon the mash onto the middle of the plate. Top with the sausages and pour over the gravy. Serve hot.
Ingredients
- Olive oil – 1 tbsp
- Breakfast sausage, pork – 800 g
- Onion – 0.25 cup
- Red wine – 0.33 cup
- Red wine vinegar – 1 tablespoon
- Tap water – 2 tbsp
- Cauliflower, cooked from fresh – 17 oz
- Butter, unsalted – 2 tbsp
- Cream Heavy Whipping – 2 tbsp
- Cheddar cheese – 2 oz
- Mustard – 1 tsp
- Bay Leaf – 1 leaf
- Thyme, fresh – 2 tsp
- Monk Fruit Erythritol Blend – 0.25 tsp
- Beef Broth Prepared From Dry Cubes – 1 cube (6 fl oz prepared)