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Garlic and Sage Fry’s Braai Sausages

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

On Cauliflower Puree with Onion Gravy


For the Sausages
 380 g Fry’s Braai-style Sausages
 Olive oil, for frying
 12 sage leaves
 1 tsp garlic
For the Purée
 4 medium potatoes, peeled and chopped
 400 g cauliflower florets
 3 tbsp coconut cream
 1 tbsp wholegrain mustard
 Salt and pepper
For the Gravy
 2 tsp olive oil
 2 large onions, peeled and thinly sliced
 2 tsp garlic, finely chopped
 1 tbsp cake flour
 1 cup vegetable stock
 ½ tsp sugar
 1 tsp balsamic vinegar
 Salt and pepper
 ¼ cup toasted pine nuts, to serve
For the Purée:

Place the potatoes in a saucepan of water. Bring it up to the boil and cook for 10 Minutes. Add the cauliflower into the same pot and cook for 5 Minutes until fork-tender. Drain. Place in a food processor together with the coconut cream and mustard. Purée until smooth. Season to taste. Add more coconut cream if you prefer.

For the Gravy:

Heat the oil in a saucepan over medium heat. Add the onions and sauté for 15 Minutes. Stir in the garlic and fry for 2 Minutes. Stir in the flour and whisk in the stock, sugar and balsamic. Simmer for 10- 12 Minutes until thickened. Season to taste.

For the Sausages:

Heat a frying pan until hot. Add a splash of olive oil and fry the Sausages for 8- 10 Minutes. Add the sage and garlic and fry for 2 Minutes.


Serve the purée topped with the Sausages and onion gravy. Add a sprinkling of pine nuts.

TIP: If you prefer a chunkier “mash” then do not purée it. Simply mash as usual for a chunkier texture.
Nutrition Facts

Serving Size 4