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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Jamaican Jerk Style Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Turkey and Sage Sausages, with Sweet Potato Mash and Caramelised Onion Gravy
PREP TIME: 25 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
2kg Minced turkey
10g Freshly chopped sage
Ground black pepper to taste
10g Peeled and crushed garlic
20g Essential Cuisine Turkey Stock Mix
20ml Olive oil
20ml Maple syrup
Additional Ingredients:
Vegetable oil for cooking
1litre Essential Cuisine No1 Chicken Gravy, made up as per instructions, and kept hot
200g Solions Caramelised Onion with Brown Sugar
1.5kg Hot sweet potato mash
Vegetable garnish of your choice
Crisp onions(optional)
Method...
1. Gently combine all the ingredients for the patties in a bowl, take care not to overwork.
2. Form the mixture into 20x100g sausages (approximate weight). Pan fry in a suitable frying pan with a little oil, 4-5 minutes until golden brown and cooked through to 75 degrees C. Keep warm.
3. Stir the Solions Caramelised Onions into the hot No1 Chicken Gravy, simmer for 5 minutes. Divide the mash into 10 warm soup bowls, place 2 cooked patties on top of each mash portion. Garnish with the vegetables of your choice and pour the gravy over the top. Sprinkle with crisp onions if desired.
Chefs Tip: Garnish your patties with fresh peas, steamed tender stem broccoli, cavolo nero, or kale. You can form the mix into sausage shapes too if preferred. Put a spoonful of cranberry sauce on too, when you serve.
