Photo shows the Regular dishBangers and Mash — Pureed
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Requires Clinical or Recipe Review
Draft for approximately 50 serves. Sausage filling requires verification that it purées without gritty, elastic or fatty separation. Mash and vegetable recipes and quantities must be specified separately.
Smooth beef sausage purée with separately puréed onion and herb gravy.
Ingredients
- Thin beef sausages 5000g, starting weight; remove all casings
- Onions 1000g, peeled and sliced
- Thyme 50g, woody stems removed
- Fresh flat leaf parsley 2 bunches, tough stalks removed; cook and purée into gravy
- Rich brown gravy mix 300g
- Water 3000g
- Compatible food thickener, as needed, as per manufacturer's instructions
Final texture
Smooth, lump-free sausage purée that holds shape but releases easily from a spoon; smooth gravy of matching texture with no separate liquid or fat.
Sauce, gravy & liquid
Use the original onion gravy as the processing liquid. Thicken reserved gravy and sausage purée as needed; neither may release thin liquid or become sticky.
IDDSI Level 4 requirements
- Smooth with no lumps, no separate liquid.
- Holds its shape; falls off a tilted spoon in a single spoonful.
- Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Sausages should be placed on a bed of creamy mash. A side of other vegetables are to be served with this dish. Garnish with chopped flat leaf parsley.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
