Photo shows the Regular dishBangers and Mash — Easy to Chew
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. Casing-free sausages must be tender, not rubbery or chewy. Mash and vegetables are mentioned but have no ingredients or quantities; separately specified, texture-appropriate accompaniments are required.
Tender casing-free beef sausages with soft onion and herb gravy.
Ingredients
- Thin beef sausages 5000g, starting weight; remove all casings
- Onions 1000g, peeled and finely sliced
- Thyme 50g, woody stems removed, leaves finely chopped
- Fresh flat leaf parsley 2 bunches, tough stalks removed; cook into gravy instead of using as a raw garnish
- Rich brown gravy mix 300g
- Water 3000g
- Compatible food thickener, if needed, as per manufacturer's instructions
Final texture
Soft, tender casing-free sausage with moist gravy and completely soft onions; no crusts, gristle or fibrous herbs.
Sauce, gravy & liquid
Use the full onion gravy batch to keep sausages moist. Any liquid consistency must also suit the individual's prescribed requirements.
IDDSI Level 7EC requirements
- Soft and tender; breaks apart easily with the side of a fork.
- No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
- No bones, gristle, pips, seeds or skins.
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 7EC — Easy to Chew. Saved on this device only until staff logins are added.
