Crispy Gluten-Free Pork Sausage Patties with Creamy Mash & Onion Gravy

Gluten-Free

A 578-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g lean pork mince (10% fat)
• 1 tsp dried sage
• 0.5 tsp smoked paprika
• 0.25 tsp black pepper
• Pinch of salt
• 1 tbsp olive oil
• 300g Maris Piper or King Edward potatoes, peeled and quartered
• 50ml milk (dairy or unsweetened almond)
• 1 tbsp butter
• 1 small onion, finely sliced
• 1 tbsp gluten-free plain flour
• 200ml gluten-free beef or vegetable stock
• 1 tsp Worcestershire sauce (ensure gluten-free)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep: In a bowl, combine pork mince with sage, smoked paprika, salt, and pepper. Mix well and form into 4 patties (2 per serving). Peel and quarter potatoes.
2. Cook Patties: Heat olive oil in a non-stick pan on the hob over medium-high heat. Cook pork patties for 4-5 minutes per side, until golden brown and cooked through. Alternatively, air fry at 190°C for 12-15 minutes, flipping halfway.
3. Boil Potatoes: Place potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until very tender.
4. Make Gravy: While potatoes boil, in a separate small saucepan on the hob, sauté the sliced onion over medium heat with a tiny splash of oil (if needed) for 5-7 minutes until softened and lightly caramelized. Stir in the gluten-free flour and cook for 1 minute. Gradually whisk in the gluten-free stock and Worcestershire sauce, bringing to a simmer and stirring until thickened.
5. Mash Potatoes: Drain the cooked potatoes well. Return to the hot pan, add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve: Divide creamy mashed potatoes between two plates. Top with two crispy pork sausage patties each. Drizzle generously with the rich onion gravy and garnish with fresh parsley, if desired.
7. Top tip: For extra crispy patties, pat them very dry before frying or air frying. Make sure your stock and Worcestershire sauce are certified gluten-free for strict dietary adherence.