Tom Daley's healthier sausage casserole
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones / Recipe taken from Tom's Daily Plan
Tom Daley's healthier sausage casserole
Recipe by Tom Daley
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
31gr
Saturates
13gr
Carbs
32gr
Sugars
20gr
Fibre
10gr
Protein
18gr
Salt
1.6gr
Tom Daley
Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes
Tom Daley
Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes
Ingredients
- 1 red onion, in thin wedges
- 1 tsp olive oil
- 3-4 thyme sprigs
- 1 garlic clove, sliced
- 4 pork and herb sausages (we used reduced fat)
- 5g (1 tsp) butter
- 2 tsp plain flour
- 250ml hot beef stock
- 1 tsp tomato purée
- a good splash of Worcestershire sauce
- a handful of parsley, chopped
For the root vegetable mash
- 1 large parsnip, chopped
- 1 large carrot, chopped
- 150g wedge of swede, chopped
- 50ml milk
- 10g (2 tsp) butter
Step by step
- Sauté the red onion in the oil in a small casserole for 5 minutes over a medium heat, until it starts to soften. Stir in the thyme and garlic, season; cook for 1 minute. Remove to a plate.
- Add the sausages to the pan and brown on each side; return the onions, add the butter and flour. Cook, stirring, for 1 minute. Slowly add the stock, stirring to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce.
- Put the lid on, bring to a gentle simmer; reduce the heat to low. Cook, covered, for 20-25 minutes, stirring every now and then.
- Meanwhile, put the root veg in a pan, cover them with cold water and add salt. Put a lid on; bring to the boil. Simmer for 20-25 minutes until the veg are tender. Drain, then tip them back into the pan; leave for a minute or so to steam dry. Add the milk and butter; season and mash.
- Serve with the sausages and gravy, parsley and your choice of green veg.
