4 good quality sausages with a high meat content, pricked with a fork to release the fat – or 4 quorn or soya sausages.
1 large sweet potato, peeled
1/2 tsp. reduced salt bouillon powder or sea salt
For the gravy: 1 tsp. coconut or olive oil
2 onions finely sliced
200ml. (7fl oz/ 1/3 pint) vegetable stock (such as 2 tsp. reduced salt boullion powder added to 200ml of boiling water or two veg stock cubes added to water)
1 tsp of soy sauce
grill or oven cook the sausages
Slice the sweet potato thinly & steam for 12 mins or until soft
Place sweet potato in a pan & mash then stir in boullion powder (or the salt) and season, keep it
warm while you make the gravy.
Heat the oil in a saucepan and sauté the onions for 5 mins or until soft.
Place the cornflour in a bowl and stir in the vegetable stock. Pour over the onions and simmer,
stirring, for a few minutes until thickened.
Stir in the soy sauce. Check the flavour—you may want to add more water or more soy sauce or
simmer for longer to reduce & thicken further and to intensify the flavours.
Place the sausage & mash on a plate & pour gravy over.
Storage: you can prepare all the components of this dish in advance & keep chilled for up to 3 days. Or, prepare the dish with just 2 sausages, and half the mash and gravy and keep them chilled. Then simply cook sausages & re-heat mash & gravy another day.
Variation: replace the onion with a large leek. Add a crushed garlic clove to the gravy & sauté with the onion.