Photo shows the Regular dishBangers and Mash — Soft & Bite-Sized
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 can remain rubbery even without casing and must pass fork-pressure testing. Mash and side vegetables require separate recipes because their quantities are absent.
Soft bite-sized beef sausage pieces in 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
Tender, moist sausage pieces no larger than 1.5cm × 1.5cm, surrounded by smooth gravy without separate thin liquid.
Sauce, gravy & liquid
Smooth onion and herb gravy, thickened only as needed to coat pieces and prevent thin liquid separation.
IDDSI Level 6 requirements
- Pieces no larger than 1.5cm × 1.5cm for adults.
- Squashes and changes shape under fork pressure and does not return to shape.
- Moist throughout; no thin liquid separating.
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 6 — Soft & Bite-Sized. Saved on this device only until staff logins are added.
