Chicken Sausages in Onion Gravy with Sweet Potato Mash and Veggies

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Peel and finely slice brown onion. Cut broccoli into small florets.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a frypan over medium high heat. Add a drizzle of oil and cook the chicken sausages on all sides until browned. Set aside while you make the gravy. The sausages don't need to be fully cooked at this stage.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the white wine and deglaze the pan scraping up any bits. Mix the rich brown gravy with ³⁄₄ cup of water and add to the pan. Stir until thickened and add the sausages back in. Cook for 4-5 minutes until sausages are cooked and gravy has thickened.

Tip! If the gravy gets a little thick once cooked you can thin it with a little more hot water.

While sausages cook, heat another pan over medium heat and add a little oil. Add the broccoli and sauté for a minute, add a splash of water and cook for 2-3 minutes, adding a lid to create some steam. Add the baby spinach and cook for a further minute, seasoning with salt and pepper.

Serve the mash and veg with chicken sausages, spooning the gravy over the top.

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Peel and finely slice brown onion. Cut broccoli into small florets.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a frypan over medium high heat. Add a drizzle of oil and cook the chicken sausages on all sides until browned. Set aside while you make the gravy. The sausages don't need to be fully cooked at this stage.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the white wine and deglaze the pan scraping up any bits. Mix the rich brown gravy with ³⁄₄ cup of water and add to the pan. Stir until thickened and add the sausages back in. Cook for 4-5 minutes until sausages are cooked and gravy has thickened.

Tip! If the gravy gets a little thick once cooked you can thin it with a little more hot water.

While sausages cook, heat another pan over medium heat and add a little oil. Add the broccoli and sauté for a minute, add a splash of water and cook for 2-3 minutes, adding a lid to create some steam. Add the baby spinach and cook for a further minute, seasoning with salt and pepper.

Serve the mash and veg with chicken sausages, spooning the gravy over the top.