Chicken sausages with sage and onion gravy
Sep 30, 2010 2:00pm- 15 mins cooking
- Serves 4
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Ingredients
Sausages with sage and onion gravy
- 2 tablespoon olive oil
- 8 x 475g chicken sausages (1kg)
- 2 tubs mashed potato with cheese
- 200 gram rocket (arugula) leaves
Sage and onion gravy
- 2 tablespoon olive oil
- 1 teaspoon bottled crushed garlic
- 1/2 cup (150g) caramelised onion
- 1 tablespoon plain (all-purpose) flour
- 1 cup (250ml) chicken stock
- 8 fresh sage leaves
- 1/3 cup (80ml) apple cider
Method
Chicken sausages with sage and onion gravy
- 1Heat oil in a large frying pan over medium heat, cook sausages, turning, for 10 minutes or until cooked through.
- 2Meanwhile, make sage and onion gravy.
- 3Microwave mashed potato according to directions on tub.
- 4Divide sausages among plates, top with sage and onion gravy, serve with rocket and mashed potato. Top with extra sage leaves, if you like.
Sage and onion gravy
- 5Heat oil in a medium saucepan, cook garlic and caramelised onion until fragrant.
- 6Add flour, cook, stirring, 1 minute. Gradually add stock, then torn sage leaves and cider, simmer, uncovered, about 10 minutes or until gravy is thickened slightly. Season to taste.
Notes
Larger supermarkets stock ready-mashed potato. You will find it either in the refrigerated or freezer sections. Jars of caramelised onion can be found in the condiment aisle.