NUTRITIONAL INFO PER SERVE (depending on the sausages used)
carbs 5.5g / fat 23g / protein 16g
8 quality gluten free sausages of your choice (gluten free sausages have less carbs)
1 tablespoon of butter
Sea salt and pepper
1 large onion or 2 small onions or shallots
1/4 cup of liquid stock
Any other side vegetables of your choice, such as broccoli
TO MAKE THE CAULIFLOWER MASH
Cut the cauliflower into small florets and place in a pot of boiling water with a pinch of sea salt. Boil for 10 minutes until soft. Drain the water and place the cauliflower into a food processor and blend until smooth. If you don’t have a food processor, try a hand blender, but be careful because the cauliflower will be hot. Stir in the butter and taste for salt. Add pepper if you like.
TO MAKE THE SAUSAGES AND ONION
Peel and roughly chop up the onions. Heat a pan over high heat and cook the sausages, turning frequently, for about 10 minutes or until cooked through. At the same time, throw the onions in to cook with the sausages. Once both the onions and sausages are cooked, remove the sausages, leaving the onions in the pan and the heat turned down to low-medium. Add in the liquid stock and stir for a minute. If you want to thicken the gravy, add in a teaspoon of flour of your choice, but I prefer to keep it quite liquid. Tate for salt and pepper and adjust according to your taste.
Serve the cauliflower mash with the sausages and top with the onion gravy. Serve with some side veggies of your choice if you wish, or just go straight in for the bangers and mash. Enjoy!