Sausages with Mash & Veggies by Kate

Sausages with Brown Onion Gravy, Mash & Veggies!

Cooking set up: Induction
Category: Beef
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

This recipe makes the most of the Adventure-Q’s layered cooking design, allowing you to prepare rich brown onion gravy while steaming vegetables at the same time. Everything finishes together, so there’s no need to juggle multiple pots or reheat food, making it the perfect hearty camping meal.

Kate’s notes:

Our sausages and brown onion gravy have evolved over years of camping. Limited cooking space often meant we had to keep the sausages warm while the vegetables cooked, so reheating them in the gravy turned out to be the perfect solution.

I originally added hoisin sauce because it was closer than the BBQ sauce, and we ended up loving the flavour. The tomato was added after I had one that was too ripe to waste, and it gives the gravy a beautiful richness. Thanks to the Daymo Adventure-Q, I can now cook the whole meal in one pan and serve everything piping hot.

Time

Preparation: 15 minutes
Cook time: 45 minutes

Ingredients

Gravy & Sausages

• 6 thin beef sausages
• 1½ large onions (or 2 medium), sliced or diced
• 1 tomato, diced
• 1 tablespoon hoisin sauce (optional)
• 3 tablespoons brown onion gravy mix
• 1½-2 cups water
• Salt, to taste
• Pepper, to taste

Steamed Vegetables

• 2 potatoes, cubed
• 3 small carrots, halved or cut into chunks
• 1 whole zucchini
• 1 cup frozen cauliflower bake

Taste test notes

The rich brown onion gravy is packed with flavour, with the hoisin adding extra depth and sweetness. Steaming the vegetables over the simmering gravy keeps them tender while allowing the flavours below to develop. It’s a comforting, home-style meal that’s surprisingly easy to cook in a single pan when camping.

Method

1. Heat the Daymo Adventure-Q over medium-high heat.
2. Slice or dice the onions, dice the tomato, cube the potatoes, halve or chunk the carrots and leave the zucchini whole.
3. Mix the brown onion gravy powder with the water and stir through the hoisin sauce. Don’t worry if there are a few lumps as they’ll dissolve during cooking.
4. Add the sausages directly to the hot pan. No oil is needed. Cook for 12-15 minutes until almost cooked through.
5. Remove the sausages and keep them warm.
6. Add the onions to the pan and cook for around 5 minutes, adding a little oil if needed.
7. Stir in the gravy mixture, diced tomato, salt and pepper.
8. Arrange the potatoes, carrots and whole zucchini on the steamer tray.
9. Place the steamer tray over the gravy, close the dome lid with the vent closed and steam for around 20 minutes, or until the vegetables are tender.
10. Remove the steamer tray.
11. Return the sausages to the gravy and gently heat through while mashing the potatoes and serving the vegetables.
12. If the gravy becomes too thick, stir in a splash of water. If it’s too thin, simmer uncovered until it reaches your preferred consistency.

Enjoy!

Submitted by: Kate, East Maitland, NSW

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