low-calorie cooking oil spray
2 x 240 g (72 oz) packs of soya sausages
300 g (10 oz) onions, thinly sliced
2 teaspoons dark muscovado sugar
350 ml (12 fl oz) vegetable stock
1 tablespoon tomato purée
2 teaspoons wholegrain mustard
2 teaspoons cornflour
675 g (1 lb 6 oz) celeriac, cubed just before cooking
salt and pepper
chopped parsley, to garnish (optional)
360 g (11 oz) fine green beans, steamed


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the sausages and cook for 2-3 minutes until browned all over. Transfer to the slow cooker pot in a single layer.
3.Add a little extra low-calorie cooking oil spray to the frying pan, add the onions and cook over a medium heat for 5 minutes until just beginning to soften.
4.Add the sugar and continue to cook for 5 minutes until deep brown, being careful not to burn the onions. Stir in the stock, tomato purée and mustard.
5.Mix the cornflour to a smooth paste with a little cold water and stir into the pan. Season to taste and bring to the boil, stirring.
6.Pour over the sausages, cover and cook on high for 4-5 hours until the sausages are cooked through.
7.When almost ready to serve, cook the celeriac in a saucepan of lightly salted boiling water for 15-20 minutes until tender.
8.Drain and mash with 3-4 tablespoons of the cooking water and season to taste.
9.Divide the mash between 4 serving plates and top with the sausages and onion gravy.
10.Sprinkle with a little chopped parsley, if liked, and serve with the steamed green beans.

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