This is a nice classic recipe, with just a few quick changes to mix things up a little. Serve with vegetables of your choice to make it a nice well-rounded meal – I personally tend to serve with broccoli (because I put broccoli with everything!) and carrots.
Based on this recipe, edited to reduce points. If you can’t get weight watchers sausages, reduced fat pork sausages can be used instead for 12pp per portion.
Total propoints per recipe:40
Propoints per serving: 10
What you need:
8 Weight Watchers pork sausages – cumberland or plain
4 spring onions
40g flora light / 4PP worth of whatever butter or spread you have
100ml semi-skimmed milk
1 teaspoon of honey
Bisto gravy granules
70g half fat cheddar cheese / 5PP worth
What to do:
1. Put a pan of water on to boil. Boil for 20 minutes.
2. After 8 minutes, place sausages into the grill on required temperature.
3. Chop the spring onions and grate the cheese. Add both to a bowl or plate ready to add to the mash later. Slice an onion into long thin strips, fry over a low heat, cover in the honey and leave aside.
4. When the potatoes and sausages are cooked, drain the potatoes and turn the grill down to keep the sausages warm. Once the potatoes are drained, mash with the butter and as much milk as required – you probably won’t need the full 100ml. Season with salt and pepper.
5. Add the cheese and spring onions to the mash, mix, and keep warm on a low heat. Make the gravy according to the packet instructions – I personally use slightly under the recommended amount for a pint, and don’t quite make a pint. Add the onions and stir.
6. Serve each plate with a quarter of the mash – which should now be thoroughly hot and mixed. Top with 2 sausages each and gravy.