Difficulty: Student (easy recipe)
Makes: 4 servings
6 Halal Beef Jumbo Hot Dogs from The Sausage Man™
500 g. frozen peas
1 red onion
1 celery stick (approx. 40 g.)
1 clove garlic
1 tbsp butter + 30 g butter
2 tbsp of oil
1 cup milk
4 tsp gravy granules
1 tsp savory seasoning
1 tsp salt and pepper* (use them to your own taste)
- Defrost the sausages and the peas in a bowl of water (not hot water, room temperature)
- Meanwhile, peel the potatoes, onion and carrots and dice all of them, including the celery, into small cubes of approx. 1cm. Put all the vegetables in a pot, fill it with water, add 1 tsp of salt and boil the vegetables until you can stick a fork into a potato and it cuts through them with ease.
- As the vegetables for the mashed potatoes boil, strain the peas in a sieve and finely mince the garlic. Add a tbsp of butter to a pan and add the peas and garlic. Sear them for approx. 10 min until the peas are cooked through.
- Take out the peas and place them in a bowl, covered with a lid so they stay warm.
- In the same pan, add 2 tbsp of oil (vegetable, sunflower, your choice) and sear the sausages for about 10 min until they catch a bit of color. The sausages can also be eaten right from the package as they are pre-cooked but searing them brings out all the delicious flavors. For a visual effect, you can also score them. Place them on a plate lined with paper towel to remove excess grease.
- By this time, the vegetables should be boiled all the way through. Take the pot off the heat and drain them. They can now be mashed using a mixer. Add the milk and the 30 g of butter until the mash is fluffy and light. Season it with salt, pepper and savory seasoning to taste.
- Season the peas with salt and pepper right before serving (otherwise the salt would take all the water out from the peas).
- Mix 4 tsp of gravy granules with 200 ml boiling water. The amount of water can vary depending on how thick or thin you want the gravy to be.
- Plate everything and serve immediately. Alongside this dish, we recommend serving a “cocktail” of 120 ml tomato juice, 60 ml orange juice, 1 tsp of sugar and ¼ tsp of cayenne pepper.
Allergens: Celery, Mustard, Milk