Veggie Sausages and Homemade Onion Gravy

In the meantime, place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.

Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.

When the chips are halfway through cooking, turn them and sprinkle over the hard Italian style cheese.

While everything roasts, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a frying pan on medium heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the balsamic vinegar and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.

Add the water for the gravy (see pantry for amount) and red wine stock paste to the onion pan. Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins.

Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).

Meanwhile, trim the bottom 2cm from the asparagus and discard.

When the chips and sausages have 5 mins remaining, bring half a saucepan of water to the boil with 0.25 tsp salt. 

When boiling, add the asparagus and peas to the water and cook for 2-3 mins.

Once cooked, drain in a colander and return to the pan. Add a knob of butter (if you have any) and season with salt and pepper.