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Sausage with Onions and Mushrooms

Sausage with Onions and Mushrooms


This recipe is a pork sausage with onions, mushrooms and potato mash.


  • 2 pork sausages
  • 2 onions
  • 4 mushrooms Portobello
  • 2 potato
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 1 tsp soya sauce
  • 1/4 cup full cream milk
  • water
  • olive oil
  • salt and paper

So the first task is to mash some potatoes. I prefer to cube potatoes over quartering them as they get boiled in the water slightly faster. I used two potatoes for this. Once they are boiled, pour the water away and using a fork or potatoes masher, mash ‘em! Put a slab of butter (about a spoon), pour in a quarter cup of full cream milk, season them well with salt and pepper and there you go – traditional mashed potatoes.

I start cutting the brown and white onions into little stripes and caramelized them for 20 mins till they are all translucent. A spoonful of brown sugar at the very end adds in the extra sweetness. I put a little Soya Sauce as well to give them the rich brown color. Set aside for your sausage with onions.

Then using the same pan, heat up some olive oil, put in some chopped Portobello mushrooms, olive oil and give a good stir fry. The mushrooms will start to expel its liquid into the pan so that’s a sign when they’re ready to be scooped up and set aside.

Now, get a non-stick pan and heat up a little oil over medium heat. Brown the sausages by turning them over to sides where it hasn’t been charred. Once all sides are all browned, reduce the heat by half, pour in a little of the mushroom juice and then put a lid cover on top of them. Let the sausages sit in the pan for a good 5 to 8 mins. Meantime you can prep your preferred blanched vegetables. I did broccoli for my sausage with onions.

I have some leftover grapes in the fridges which were rather old, in a sense where it has lost its crunch somewhat (but still juicy). I decided to make crushed ice fresh grape juice with them. Talk about thirst-quenching on a hot hot summer day!