Venison Sausage with Caramelised Onion Gravy
This dinner is 4sp on No Count but a real treat and worth spending those weekly points on!
Ingredients
- 6 venison sausages Tesco Finest are 2 for 3sp
- 1 red onion
- 1 tbsp balsamic vinegar 1sp
- 1 tsp Splenda
- 2 tsp wholegrain mustard
- 500 ml beef stock
- 2 tablespoons heaped tsp Bisto Gravy
Instructions
- Cook the sausages separately – I did them in the oven.
- Peel and slice the onion before cooking it for 5 mins in a wok/deep frying pan sprayed with Frylight.
- Add the balsamic vinegar and Splenda and cook for a further 5 mins.
- Stir the mustard into the beef stock before pouring over the onions.
- Add the Bisto mixed in a little water.
- Bring to the boil, stirring occasionally, and let it simmer for 10 mins.
- Pour over the sausages.
Nutrition
Calories: 372kcalCarbohydrates: 12gProtein: 30gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gCholesterol: 120mgSodium: 2125mgPotassium: 324mgFiber: 0.2gSugar: 4gVitamin A: 603IUVitamin C: 3mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!
