Time to treat yourself to a classic, Chef! Learn to make your own quick & easy beef sausages. Douse them in a luscious gravy and serve them with a roasted butternut mash & a fresh salad. Look no further for your new favourite comfort food recipe!
Classic Cheat Beef Sausages
Classic Cheat Beef Sausages
with a baby tomato medley, bocconcini balls & pine nut salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomato Medley
- Beef
- Beef Stock
- Bocconcini Balls
- Butternut Chunks
- Free-Range Beef Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gravy Mix
- Green Leaves
- NOMU Beef Stock
- Onion
- Onions
- Pine Nuts
- Sausage Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Butter (optional)
THIS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl with a splash of milk (optional) and a knob of butter (optional). Mash with a fork or potato masher until a rustic mash forms. Season and cover to keep warm.
IS
In a bowl, combine the mince, the sausage seasoning, the grated garlic, ½ the chopped parsley, ½ an egg, seasoning, and a drizzle of oil. Wet your hands slightly to stop the mixture from sticking to them, and shape into 3 sausages. Set aside in the fridge until frying.
GOING
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
TO BE
Boil the kettle. Dilute the stock with 100ml of boiling water. Place the gravy mix in a small bowl and gradually mix in 5ml of the diluted stock until a runny paste. Set aside. In a bowl, combine the rinsed green leaves, the halved baby tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning. Set aside.
A DINNER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sausages and fry for 4-5 minutes or until browned and cooked to your preference. Remove from the pan and cover to keep warm.
TO REMEMBER,
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Pour in the diluted stock and the diluted gravy mix. Mix until combined and simmer for 3-4 minutes until thickened. Season to taste.
CHEF!
Plate up the roasted butternut mash. Serve with the sausages. Pour the gravy over the mash & sausages. Side with the fresh salad sprinkled with the toasted pine nuts. Scatter over the remaining parsley. Divine, Chef!
THIS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl with a splash of milk (optional) and a knob of butter (optional). Mash with a fork or potato masher until a rustic mash forms. Season and cover to keep warm.
IS
In a bowl, combine the mince, the sausage seasoning, the grated garlic, ½ the chopped parsley, 1 egg, seasoning, and a drizzle of oil. Wet your hands slightly to stop the mixture from sticking to them, and shape into 3 sausages per portion. Set aside in the fridge until frying.
GOING
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
TO BE
Boil the kettle. Dilute the stock with 200ml of boiling water. Place the gravy mix in a small bowl and gradually mix in 10ml of the diluted stock until a runny paste. Set aside. In a bowl, combine the rinsed green leaves, the halved baby tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning. Set aside.
A DINNER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sausages and fry for 4-5 minutes or until browned and cooked to your preference. Remove from the pan and cover to keep warm.
TO REMEMBER,
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-5 minutes until soft, shifting occasionally. Pour in the diluted stock and the diluted gravy mix. Mix until combined and simmer for 3-4 minutes until thickened. Season to taste.
CHEF!
Plate up the roasted butternut mash. Serve with the sausages. Pour the gravy over the mash & sausages. Side with the fresh salad sprinkled with the toasted pine nuts. Scatter over the remaining parsley. Divine, Chef!
THIS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl with a splash of milk (optional) and a knob of butter (optional). Mash with a fork or potato masher until a rustic mash forms. Season and cover to keep warm.
IS
In a bowl, combine the mince, the sausage seasoning, the grated garlic, ½ the chopped parsley, 1½ eggs, seasoning, and a drizzle of oil. Wet your hands slightly to stop the mixture from sticking to them, and shape into 3 sausages per portion. Set aside in the fridge until frying.
GOING
Place the pine nuts in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
TO BE
Boil the kettle. Dilute the stock with 300ml of boiling water. Place the gravy mix in a small bowl and gradually mix in 15ml of the diluted stock until a runny paste. Set aside. In a bowl, combine the rinsed green leaves, the halved baby tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning. Set aside.
A DINNER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sausages and fry for 4-5 minutes or until browned and cooked to your preference. You may need to do this step in batches. Remove from the pan and cover to keep warm.
TO REMEMBER,
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Pour in the diluted stock and the diluted gravy mix. Mix until combined and simmer for 4-5 minutes until thickened. Season to taste.
CHEF!
Plate up the roasted butternut mash. Serve with the sausages. Pour the gravy over the mash & sausages. Side with the fresh salad sprinkled with the toasted pine nuts. Scatter over the remaining parsley. Divine, Chef!
THIS
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl with a splash of milk (optional) and a knob of butter (optional). Mash with a fork or potato masher until a rustic mash forms. Season and cover to keep warm.
IS
In a bowl, combine the mince, the sausage seasoning, the grated garlic, ½ the chopped parsley, 2 eggs, seasoning, and a drizzle of oil. Wet your hands slightly to stop the mixture from sticking to them, and shape into 3 sausages per portion. Set aside in the fridge until frying.
GOING
Place the pine nuts in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
TO BE
Boil the kettle. Dilute the stock with 400ml of boiling water. Place the gravy mix in a small bowl and gradually mix in 20ml of the diluted stock until a runny paste. Set aside. In a bowl, combine the rinsed green leaves, the halved baby tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning. Set aside.
A DINNER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sausages and fry for 4-5 minutes or until browned and cooked to your preference. You may need to do this step in batches. Remove from the pan and cover to keep warm.
TO REMEMBER,
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Pour in the diluted stock and the diluted gravy mix. Mix until combined and simmer for 4-5 minutes until thickened. Season to taste.
CHEF!
Plate up the roasted butternut mash. Serve with the sausages. Pour the gravy over the mash & sausages. Side with the fresh salad sprinkled with the toasted pine nuts. Scatter over the remaining parsley. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Classic Cheat Beef Sausages?
The preparation time for Classic Cheat Beef Sausages with a baby tomato medley, bocconcini balls & pine nut salad is between 30 and 50 minutes.
What is the total time required to make Classic Cheat Beef Sausages with a baby tomato medley, bocconcini balls & pine nut salad?
The total time required to make Classic Cheat Beef Sausages with a baby tomato medley, bocconcini balls & pine nut salad is between 40 and 60 minutes.
How many servings does Classic Cheat Beef Sausages provide?
4 servings
What are the main ingredients in Classic Cheat Beef Sausages?
Baby Tomato Medley, Beef, Beef Stock, Bocconcini Balls, Butternut Chunks, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Gravy Mix, Green Leaves, NOMU Beef Stock, Onion, Onions, Pine Nuts, Sausage Seasoning
What is the nutritional information of Classic Cheat Beef Sausages?
Calories: 830, Carbs: 56 grams, Fat: grams, Protein: 44.3 grams, Sugar: 11.6 grams, Salt: 654 grams
How do I prepare Classic Cheat Beef Sausages?
IS: In a bowl, combine the mince, the sausage seasoning, the grated garlic, ½ the chopped parsley, 1 egg, seasoning, and a drizzle of oil. Wet your hands slightly to stop the mixture from sticking to them, and shape into 3 sausages per portion. Set aside in the fridge until frying. GOING: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. TO BE: Boil the kettle. Dilute the stock with 200ml of boiling water. Place the gravy mix in a small bowl and gradually mix in 10ml of the diluted stock until a runny paste. Set aside. In a bowl, combine the rinsed green leaves, the halved baby tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning. Set aside. A DINNER: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sausages and fry for 4-5 minutes or until browned and cooked to your preference. Remove from the pan and cover to keep warm. TO REMEMBER,: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-5 minutes until soft, shifting occasionally. Pour in the diluted stock and the diluted gravy mix. Mix until combined and simmer for 3-4 minutes until thickened. Season to taste. THIS: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl with a splash of milk (optional) and a knob of butter (optional). Mash with a fork or potato masher until a rustic mash forms. Season and cover to keep warm. CHEF!: Plate up the roasted butternut mash. Serve with the sausages. Pour the gravy over the mash & sausages. Side with the fresh salad sprinkled with the toasted pine nuts. Scatter over the remaining parsley. Divine, Chef!
What should be prepared from my kitchen to make Classic Cheat Beef Sausages?
Baby Tomato Medley, Beef, Beef Stock, Bocconcini Balls, Butternut Chunks, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Gravy Mix, Green Leaves, NOMU Beef Stock, Onion, Onions, Pine Nuts, Sausage Seasoning
How many calories does Classic Cheat Beef Sausages have?
830 calories
How much fat content does Classic Cheat Beef Sausages have?
grams
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