I work in ...

Continue

Content is being adapted
based on your type of business

  1. Method

    Sausages

    • Heat oil in a large pan. Brown the beef and sausage mince well. Add KNORR Beef Booster, water, KNORR Rich Brown Gravy and KNORR Roux, and simmer for 25 minutes. Remove from heat, cool slightly then puree in a blender.
    • Place into moulds and freeze for 24 hours.

    Mash

    • Pour 1.1L of water in a large pot and bring to the boil. Remove from heat and whisk in CONTINENTAL Professional Instant Mashed Potato Mix, until smooth. Cover and place aside for use.

    Gravy

    • Add 500ml of water and KNORR Rich Brown Gravy to a pan, bring to the boil and simmer, whisking for 2 minutes.
  2. Serving Suggestion

    • Remove sausages from their moulds, reheat and serve with CONTINENTAL Professional Instant Mashed Potato, gravy, pureed and shaped carrots and peas.

  3. Chef's Tip

    • Add char grill marks with a heated steel skewer taking care not to change the soft texture of the meat. To avoid skin forming on mash during reheating, simply cover with foil.

+