Sausages & mash with onion gravy
A American dinner for the galley that copes with rough seas, about 40 min hands-on.
- Dinner
- American
- ⏱ 40 min
- 🌊 Sea tolerance 4/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Pork sausages (raw)560 g (140 g)
- Potato1 kg (≈ 4.5 potatos) (250 g (≈ 1 potato))
- Onion (brown/yellow)320 g (≈ 3 onions) (80 g (≈ 0.5 onion))
- Butter40 g (10 g)
- UHT milk160 g (40 g)
- All-purpose / plain flour20 g (5 g)
- Vegetable stock cubes12 g (3 g)
Method
- Boil potatoes 15 minutes; mash with butter and milk.
- Fry sausages 12 minutes; remove.
- Fry sliced onion in the pan, stir in flour, then stock; simmer to a gravy.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Celery, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 755
- protein
- 30 g
- fat
- 45 g
- carbs
- 60 g
- sugar
- 9 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes