Pork Sausage with Cheesy Mash and Onion Gravy

Pork Sausage with Cheesy Mash and Onion Gravy

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 14, 2018.



  • 600g agria potatoes
  • 1 parsnip
  • 2/3 baby spinach
  • 2 Tbsp butter
  • 3 Tbsp milk
  • 100g feta cheese

Sausages and Gravy

  • 1 brown onion
  • 10 pork and fennel sausages
  • ¼ cup white wine (optional)
  • 2 Tbsp butter
  • 1 Tbsp GF flour
  • 1 pack gravy spices
  • 1½-2 cups GF chicken stock

To Serve

  • ½ bunch asparagus

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep veggies Bring a medium pot of salted water to the boil. Bring a half full kettle to the boil. Preheat BBQ grill to medium (if using). Peel potatoes and parsnip, then dice 2cm; finely chop spinach; thinly slice onion.
  2. Cook sausages Heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for 8-10 minutes, turning occasionally, until cooked through. Cook in batches if your pan is smaller. Alternatively, cook on the BBQ. These are old-fashioned, chunky sausages and may still be a little pink in the middle once cooked. Remove from pan and rest, covered.
  3. Make mash Cook potatoes and parsnip in pot of boiling water for about 15 minutes, until tender. Drain well and return to pot. Mash with butter and milk. Fold through spinach and crumble in feta cheese. Season to taste.
  4. Make gravy Return pan to medium-high heat. Cook onion for 5 minutes, until browned. Reduce pan to low-medium heat and add wine. Simmer for 1 minute, until reduced. Add butter and cook, until foaming. Add flour, gravy spices and a pinch of salt. Cook for 1-2 minutes, until fragrant. Add stock and stir to remove any lumps. Reduce heat to medium and simmer for 3-4 minutes, until thick. Season to taste.
  5. Cook asparagus Place asparagus in a large, heat-proof bowl and cover with boiling water. Cover with a plate for 2-3 minutes, until asparagus is bright green and tender. Season to taste and toss with a drizzle of olive oil.
  6. Serve mash on plates, then top with sausages, drizzle with onion gravy and place asparagus on the side.

Nutritional Information

Energy 2499 kj
597 kcal
Protein 41.2g
Carbohydrate 32.6g
Fat 33.0g