Photo shows the Regular dishBangers and Mash — Minced & Moist
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 mince must be soft rather than rubbery or gritty after processing. Mash and vegetable ingredients and quantities are missing and require separate specification.
Finely minced beef sausage bound in thick, smooth 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 blend into gravy
- Rich brown gravy mix 300g
- Water 3000g
- Compatible food thickener, if needed, as per manufacturer's instructions
Final texture
Soft sausage particles no larger than 4mm, bound together with thick smooth gravy; no chewy fragments, separate liquid or dry crumbs.
Sauce, gravy & liquid
Use the smooth onion gravy to bind the mince. Add gradually and adjust thickness so the mixture remains moist, cohesive and free of thin liquid.
IDDSI Level 5 requirements
- Pieces no larger than 4mm (fits between fork prongs).
- Moist and cohesive, served in thick smooth sauce; no thin liquid.
- Holds on a tilted spoon and slides off with little residue.
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 5 — Minced & Moist. Saved on this device only until staff logins are added.
