ezRecipe-Zee: Cooking Recipe: How to make 'Sausage' And Mashers

'Sausage' And Mashers

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Date Added:	November 20, 2008
Calories:	43
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Vegetarian, Copy Cat / Restaurant

Ingredients:

2 1/2 pounds        small Yukon Gold potatoes
                    = (peeled if desired)
1     teaspoon      salt
1     teaspoon      olive oil
1     large         onion
                    and sliced - (2 cups)
1     teaspoon      sugar
1/2   teaspoon      dried thyme
2     tablespoons   all-purpose flour
1 1/2 cups          vegetable or mushroom broth
1/3   cup           red wine
1     tablespoon    soy sauce
1     package       soy "sausage" links - (8 oz)
                    cut into bite-size pieces
1     cup           low-fat milk
                    = (or soy milk)
1     teaspoon      butter or margarine

Directions: one line for each direction. When saved the lines will be numbered.

Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes.
Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add "sausage" to gravy and simmer until heated through.
Drain and rinse potatoes; mash with potato masher. Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste.
Serve mashed potatoes topped with gravy and "sausages."
This recipe yields 6 servings.
Per Serving: 387 Cal; 15g Prot; 9g Total Fat (2 Sat. Fat); 63g Carb.; 3mg Chol; 949mg Sod.; 7g Fiber.
Comments: Serve this accompanied by some steamed spinach with a squeeze of lemon and olive oil.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 43

Calories from Fat 37.3%

Total Fat

Cholesterol

2mg

Sodium

542mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Vegetarian Times, March 2002