SK: George Foreman Grill

Once upon a time George was a well known boxer, but now? He’s the last word in healthy eating gadgets. 

My husband and I love sausages. And bacon. And we eat them a lot. As part of our new year plan to get ourselves into healthier eating habits, we decided to invest in one of these: 

As there’s just the two of us we only needed a small one, but even that is big enough to cook 3-4 slices of bacon or up to six sausages. Those are the foods we use it for most, but just looking at the amount of fat that drains out of the bottom makes it a fabulous investment. 

It is also easy to clean. While it is still warm, I empty the fat tray which sits underneath, pour a drizzle of washing up liquid over the plate and then pour a small amount of boiling water over it, so that the tray will catch it. A quick wipe with a sponge and a dry with some kitchen towel does the trick for the bottom plate. For the top plate, again a wipe with a sponge soaked in hot water with a drop of washing up liquid on it should suffice and then just wipe it dry with some kitchen roll. The fat tray can be done with your washing up and it is even dishwasher safe.

This takes the hassle out of cooking things like sausage and bacon for me as well as the fat, as I don’t have to stand over them fearing that they will burn. I just pop them in for a few minutes and leave them to it and check back to turn them over once or twice (from head to toe, not side to side, otherwise with sausages all the meat sinks to the bottom!)

Our Foreman Grill cost us about £15 and was a brilliant buy. If you like to grill things like chicken and steaks as well as sausages and bacon, this is absolutely worth your while!  Especially if you are trying to cut down on fat and convert to a healthier lifestyle foodwise.

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SK: Sausages in Onion Gravy with mashed potatoes

My husband occasionally requests this as a special treat. I love to make it for him, the smell is incredible. It’s the only dish where I fry sausages instead of using my Foreman Grill but it is so totally worth it.


Serves: 2 People

You will need:

A frying pan
A big saucepan
A potato masher (or a fork and lots of patience)
A wooden spoon
A steamer (optional, for veg)
A tablespoon
A colander
A jug (optional, for serving gravy)


Red Wine (about a glass full)
Chicken Stock Cube
Gravy Granules
Small amount of vegetable oil
Small amount of butter and milk
Six sausages (buy GOOD sausages, I use cumberland ones for this)
One white onion

Vegetables of choice (whichever you like – carrots works well with this, as do peas, broccoli or green beans. Mix and match – go nuts!)

1) Fill and boil your kettle. Peel your potatoes and cut into halves or quarters, then place in the saucepan. Add the water from the kettle and set to boil.

2) Dice your onion into fine pieces. Place your veg in the steamer as required. 

3) Heat the oil in your frying pan. Prick the skin of your sausages a few times and add to the pan carefully. After turning them once, reduce the heat slightly and add the onions. Stir the onions as you fry the sausages to make sure they don’t burn or completely crisp up. 

4) Once your sausages are cooked on all sides, add a glass of red wine to the pan (this might spit a bit, so don’t lean over it!) and then crumble in a chicken stock cube to the mix. You can add herbs (sage works well in this) and/or garlic granules here if you wish. Start cooking your vegetables in the steamer at this point. 

5) Reduce the heat and allow the mixture to simmer until your potatoes are ready.  Be a good host and keep up with the clear up! Once the potatoes are ready, you should be able to stab them through easily with a sharp knife. Once they are ready, drain them using the colander and return them to the pan. 

6) Add a small amount (a teaspoon) of butter to the potatoes and mash with the potato masher. A note to Americans – I know you like your potatoes whisked and creamed, but trust me – give this a go instead! If the mixture is dry or flaky, add a small splash of milk, or another teaspoon of butter, and continue mashing. 

7) Dishing Up Time! Serve your sausages first, then add a sprinkle of gravy granules to the frying pan mixture, raise the heat a little then stir with the wooden spoon to thicken. Once it does thicken, reduce the heat to minimum. Serve your mashed potatoes and vegetables, then carefully pour the onion gravy over the food (or place it in a jug and allow your guest to help themselves) 

Serve with: Red Wine

Want to show off?

* Add very finely chopped mushrooms to your frying pan a few minutes after you add the onions and stir them into sauce.
* Spice up your mash! Add a dash of dijon mustard, or a twist of black pepper, or even some mixed herbs. Sage mash is delicious. 

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