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  1. 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.
  2. Mash

  3. Gravy

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

  5. 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 a skin forming on the mash during reheating, simply cover with a foil.

    Tip - Check out these exciting puréed meal recipes that you can add to your menu.

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