Main Courses

GARLIC & SAGE FRY’S BRAAI SAUSAGES

ON CAULIFLOWER PURÉE WITH ONION GRAVY 

Serves 4
Preparation time 20 minutes
Cooking time 50 minutes
Vegan

Ingredients

Purée
4 (500 g) medium potatoes, peeled and chopped
400 g cauliflower florets
3 Tbsp (45 ml) coconut cream
1 Tbsp (15 ml) wholegrain mustard
Salt and pepper

Gravy
2 tsp (10 ml) olive oil
2 (300 g) large onions, peeled and thinly sliced
2 tsp (10 ml) garlic, finely chopped
1 Tbsp (15 ml) cake flour
1 cup (250 ml) vegetable stock
½ tsp (2.5 ml) sugar
1 tsp (5 ml) balsamic vinegar
Salt and pepper

Sausages
olive oil, for frying
380 g Fry’s Braai-style Sausages
12 sage leaves
1 tsp (5 ml) garlic

¼ C (60 ml) toasted pine nuts, to serve

Method

Purée
Place the potatoes in a saucepan of water. Bring it up to the boil and cook for 10 minutes. Add the cauliflower into the same pot and cook for 5 minutes until fork-tender. Drain. Place in a food processor together with the coconut cream and mustard. Purée until smooth. Season to taste. Add more coconut cream if you prefer.

Gravy
Heat the oil in a saucepan over medium heat. Add the onions and sauté for 15 minutes. Stir in the garlic and fry for 2 minutes. Stir in the flour and whisk in the stock, sugar and balsamic. Simmer for 10-12 minutes until thickened. Season to taste.

Sausage
Heat a frying pan until hot. Add a splash of olive oil and fry the sausages for 8-10 minutes. Add the sage and garlic and fry for 2 minutes.

Serve the purée topped with the sausages and onion gravy. Add a sprinkling of pine nuts.

TIP: If you prefer a chunkier “mash” then do not purée it. Simply mash as usual for a chunkier texture.

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