
Sausage in Onion Gravy with Mashed Potatoes and Peas
Yield:
4
Prep Time:
5 minutes
Cook Time:
30 minutes
Additional Time:
20 minutes
Total Time:
55 minutes
One of those comfort foods that are great for a cold day. It just warms your belly
Ingredients
- 1 tbsp Cooking oil
- 1 pack Sausages
- 1 large Onion
- 3 tbsp All- purpose Flour
- 600ml Beef/Vegetable/Chicken broth
- 1 kg Potatoes
- 100ml Coconut Cream
- 1kg Fresh Peas
- 1/2 tsp Dried Mixed Herbs
- Salt and Black Pepper to taste
- 2 tsp Softened Butter
Instructions
- Heat a pan with oil (preferably Kentaste Extra Virgin coconut oil) and put the sausages when pan is hot. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside
- Add the sliced onions. Mix the dried herbs & stock together and pour over the sausages and onions. Continue cooking for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. Set aside
- For the mash, boil the potatoes in a pot of boiling water until tender. Drain and mash
- Heat the butter until melted. Mix with Kentaste Coconut Cream, add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve
- Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside
- For the gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the pan and set aside. Add the flour and butter mixture into the stock and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the pan and warm through for 1–2 minutes
- Serve the sausages, mash and peas with the onion gravy spooned over
- Enjoy!
Notes
All ingredients are either #madeinrwanda or #madeinafrica
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