Sausages with wine gravy

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olive magazine

3 ratings

Recipe by olive magazine

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1. Boil the sweet potatoes for 15-20 minutes until tender.
2. Meanwhile, fry the sausages until browned, scoop out, then fry the onion over a fairly high heat until soft, brown and caramelised.
3. Add the wine and mustard, let it bubble for a few minutes, then return the sausages and simmer for 15 minutes until they are cooked and the sauce is reduced.
4. Mash the sweet potato with butter, season and serve with the sausages, gravy and beans.

GI Assessment

Sweet potatoes provoke a slower rise in blood glucose than potatoes. Mashing carbs disrupts their physical structure, making the Gi rating a bit higher.

Per serving

592 kcalories, protein 19g, carbohydrate 62.9g, fat 24.5 g, saturated fat 9.8g, fibre 6.6g, salt 2.59 g

Latest comments and suggestions

• Frantic Flapjack

  14 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  This made a good dinner on a winter's day. The wine sauce was a little too acidic to start with so I added a tsp of sugar and this seemed to do the trick and the flavour was more balanced.

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• weeble cooks

  15 May 2009

  weeble cooks rated and commented on this recipe

  

  I used homemade pork & fennel sausages. I doubled the onions & cooked them with a good pinch of sugar& salt & added splash of balsamic vinegar with the wine.

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• phantomfairy

  05 November 2009

  phantomfairy rated this recipe

  

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Ingredients

• 1kg sweet potatoes , peeled and chopped into chunks
• 8 good meaty pork sausages
• 1 onion , sliced
• half a bottle of dry white wine
• 1 tbsp wholegrain mustard
• butter
• green beans , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1kg sweet potatoes , peeled and chopped into chunks
• 8 good meaty pork sausages
• 1 onion , sliced
• half a bottle of dry white wine
• 1 tbsp wholegrain mustard
• butter
• green beans , to serve

Per serving

592 kcalories, protein 19g, carbohydrate 62.9g, fat 24.5 g, saturated fat 9.8g, fibre 6.6g, salt 2.59 g

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