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Sausages & mash with onion gravy

EVERYDAY EASY

Serves 4

*

Ready in about 45 minutes

Low-calorie cooking spray

3 large onions, halved and chopped

2 large sprigs fresh thyme, leaves picked

1kg floury potatoes, such as Maris Piper, peeled and cut into small chunks

12 frozen Slimming World Syn-free Pork Sausages

1 level tsp sweetener

1 tsp mustard powder

1 level tbsp plain flour 600ml beef stock

2 tbsp Worcestershire sauce

200g thin-stemmed broccoli, to serve

75ml vegetable stock

1 Spray a large, non-stick, lidded frying pan with low-calorie cooking spray and place over a medium-low heat. Add the onions, thyme leaves and 3 tbsp water, and season. Cover and cook for 10 minutes, stirring occasionally, until the onions are soft.

2 Meanwhile, boil the potatoes for 20 minutes, or until tender, and cook the sausages according to the pack instructions. While they are cooking, uncover the onions, increase the heat to medium-high and add the sweetener (and a splash more water if needed). Cook for a further 10 minutes, stirring frequently, or until all the liquid has disappeared and the onions are golden brown. Stir in the mustard powder and flour, then gradually stir in the beef stock and Worcestershire sauce. Simmer rapidly for 8-10 minutes until reduced and thickened.

3 Meanwhile, boil the broccoli for 5-6 minutes, or until tender, then drain. Drain the potatoes well and return to the pan. Mash with the vegetable stock until smooth, then season to taste. Divide the sausages, mash and broccoli between 4 plates. Serve with a quarter of the gravy per person and a twist of black pepper.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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