A classic hack that makes easy work of an otherwise difficult dish – and it tastes great!

Ingredients

• 1 packet of instant dried soup (1 ½ pints approx; Knorr’s English Broccoli and Stilton soup is ideal)
• 1 packet of instant mashed potato (220g approx)
• ½ pint milk
• ½ pint water
• 2 packets x 8 Sausages
• 2 large onions
• 2 tbsp sunflower oil
• Black pepper

Method

1. Cook sausages in the usual way
2. Warm the oil in a large frying pan. Peel and slice the onions then fry over a medium heat until golden
3. Meanwhile, make the soup with milk, or a combination of milk and water, according to the packet instructions
4. Use a fork to beat the instant mash potato straight from the packet into the cooked soup until the ‘mush’ is light and fluffy. Season with black pepper. Serve with the sausages and fried onions and frozen peas or sweetcorn

Tip

Choose sausages with a minimum of 70% meat for maximum quality and use up uncooked sausages by squeezing the meat out of the skins and mixing with uncooked pork mince for making meatballs