Creamy mash potato is an obvious accompaniment to sausages, although I am partial to a oven baked jacket potato too. With my low fat mash potato there is no need for cream or lashings of butter. Just a tiny amount of butter and a couple of tablespoons of skimmed milk are plenty. Using the right potato is also essential. I tend to buy a 2.5kg bag of baking potatoes in my weekly shop as I find it's a versatile spud resulting in really good mash, perfect roasties and a crispy jacket that's fluffy inside.
I sometimes make the red onion gravy from scratch, but more often rely on little cheats. By using a dollop of shop bought red onion marmalade with Bisto gravy, it is the perfect finale to the meal. (I did make a batch of marmalade over Christmas which was just amazing with our naughty indulgence of foie gras, and you can make your own easily using the recipe from BBC Good Food.)
You'll need for 2:
- Pack 300g venison sausages
- 600g potatoes, peeled and diced
- Savoy cabbage or green beans or other veg of your choice
- 1/2 tsp butter
- 1-2 tbsp skimmed milk
- 1 tbsp red onion marmalade / chutney
- 3-4 tsp bisto original
- Pinch of nutmeg
Grill the sausages according to the instructions and cook your vegetables by steaming or boiling.
At the same time as the sausages and vegetables are cooking, make your gravy. Heat through the marmalade in a saucepan. Mix the bisto with some cold water and add it to the pan stirring all the time. Top up with boiling water from the kettle until you have the right consistency.
WeightWatchers ProPoints Per Serving: 12