1 pack of Mallon’s Low Fat Pork Sausages - we used Leek & Pepper
Giant Yorkshire Puddings (Can make Gluten Free)
For the gravy:
1 large onion - finely chopped
200g white button mushrooms - sliced
60g plain flour
500ml beef stock
¼ tsp sage
Salt & pepper to season
Preheat a grill to a medium heat. Place the sausages onto a grill pan and cook for 15 minutes, turning occasionally until cooked through.
In a saucepan, melt ½ the butter. Add the onions and cook on low for 10 minutes. Add the mushrooms, cover and cook for a further 10 minutes on medium heat.
Remove the onion and mushrooms from the saucepan and set aside. Add the remaining butter to the saucepan and allow to melt. Stir in the flour and cook for 1 minute (this will create a thick paste). Slowly whisk in the beef stock, adding a little at a time until the mixture is smooth. Add the onions and mushrooms and simmer until thickened. Meanwhile, cook the peas.
Heat the Champ and Green Cabbage according to packet instructions and cook the Yorkshire pudding.
Arrange the Champ, Green Cabbage, Sausages and Peas in the Yorkshire puddings. Top with gravy and serve immediately.