Seared Italian Sausages

Seared Italian Sausages

with Roasted Garlic Mash and Red Onion Gravy

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Delicious Italian sausages are topped with a flavourful rosemary-scented onion gravy in this recipe! A side of buttery mashed potatoes and simple charred baby gems complete the dinner.

Tags:Dairy free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, cased

113 g

Red Onion

2 unit

Baby Gem Lettuce

340 g

Yukon Potato

7 g


1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour


Not included in your delivery

2 tbsp





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665 kJ
Calories637 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber6 g
Protein27 g
Cholesterol0 mg
Sodium645 mg
Utensilsarrow down iconarrow down icon
Potato Masher
Instructionsarrow up iconarrow up icon
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Boil the potatoes: Wash and dry all produce. Peel (if desired) and dice the potatoes into ½-inch cubes. Cover with water in a medium pot with a large pinch of salt. Bring to a boil and cook until fork-tender, 10-12 min. Drain and return the potatoes to the pot.


Cook the sausage: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then sausages. Cook for 2-3 min per side, until golden-brown. Add 1/4 cup water and gently boil, covered, until cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked sausage should display an internal temperature of 160°F.)


Meanwhile, cut the baby gem lettuce into quarters lengthwise. Strip the rosemary leaves from the sprig and roughly chop 11/2 tsp (double for 4 people.)


Char the baby gems: When the sausages are cooked through, transfer them to a plate. Drain liquid from the pan, if any. Add the baby gems to the pan. Cook until golden on the edges, 1-2 min per side. Set aside with the sausages.


Make the onion gravy: Heat a drizzle of oil in the same pan. Add the onions and the rosemary. Cook, stirring often, until softened, 4-5 min. Reduce the heat to low. Add half the butter to the pan and stir until melted. Sprinkle the flour over the onions. Stir for 1 min. Whisk 1/2 cup water (double for 4 people) and the broth concentrate(s) into the pan. Simmer until thickened, 2-3 min.


Finish and serve: Meanwhile, add the remaining butter into the potatoes, then mash with a fork or potato masher until smooth. Season to taste with salt and pepper. Serve the sausages on a bed of mashed potatoes, with the charred baby gem to the side. Drizzle the onion gravy over top. Enjoy!