Garlic and Sage Fry’s Braai Sausages

On Cauliflower Puree with Onion Gravy

CategoryDifficultyBeginner
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients
For the Sausages
 Olive oil, for frying
 12 sage leaves
 1 tsp garlic
For the Purée
 4 medium potatoes, peeled and chopped
 400 g cauliflower florets
 3 tbsp coconut cream
 1 tbsp wholegrain mustard
 Salt and pepper
For the Gravy
 2 tsp olive oil
 2 large onions, peeled and thinly sliced
 2 tsp garlic, finely chopped
 1 tbsp cake flour
 1 cup vegetable stock
 ½ tsp sugar
 1 tsp balsamic vinegar
 Salt and pepper
 ¼ cup toasted pine nuts, to serve

Method

For the Purée:
1

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.

For the Gravy:
2

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.

For the Sausages:
3

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.

4

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.

Ingredients

Ingredients
For the Sausages
 Olive oil, for frying
 12 sage leaves
 1 tsp garlic
For the Purée
 4 medium potatoes, peeled and chopped
 400 g cauliflower florets
 3 tbsp coconut cream
 1 tbsp wholegrain mustard
 Salt and pepper
For the Gravy
 2 tsp olive oil
 2 large onions, peeled and thinly sliced
 2 tsp garlic, finely chopped
 1 tbsp cake flour
 1 cup vegetable stock
 ½ tsp sugar
 1 tsp balsamic vinegar
 Salt and pepper
 ¼ cup toasted pine nuts, to serve

Directions

For the Purée:
1

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.

For the Gravy:
2

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.

For the Sausages:
3

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.

4

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.
Garlic and Sage Fry’s Braai Sausages

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