Recipes
Sausage & Mash
Ingredients
10 Portions
Sausages: 20
Potatoes (peeled): 2.5kg
Margarine: 50g
Milk: 50ml
Salt: Pinch
Pepper: Pinch
Onion (sliced): 200g
Gravy Sauce (see recipe): 1 litre
50 Portions
Sausages: 100
Potatoes (peeled): 12.5kg
Margarine: 250g
Milk: 250ml
Salt: 1 tbsp
Pepper: 1 tbsp
Onion (sliced): 1kg
Gravy Sauce (see recipe): 5 litres
100 Portions
Sausages: 200
Potatoes (peeled): 25kg
Margarine: 500g
Milk: 500ml
Salt: 2 tbsp
Pepper: 2 tbsp
Onion (sliced): 2kg
Gravy Sauce (see recipe): 10 litres
Method
- Quarter the peeled potatoes and place them in a large heavy-bottomed saucepan; cover with cold water
- Bring to the boil slowly, then reduce to a simmer
- After 20 minutes, the potatoes should be soft but not waterlogged
- Drain into a colander and leave to steam off for 5 minutes to avoid sogginess
- Use a planetary mixer to mash the potatoes, adding milk, margarine, salt and pepper; adjust seasoning if needed
- Cook the sausages until well browned
- Slice the onions and fry in olive oil
- Add gravy sauce and cook for 10 minutes
Key Points
For effective portion control, use an ice cream scoop to serve the mashed potatoes
Allergen information included for sausages supplied to FFT schools
Allergens
Wheat, Celery, Sulphites, Milk, Soya
