Sausages & onion

sausage and onions

Recipe highlights

Total cooking time:

30 min


Level 4 dysphagia diet



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10ml vegetable oil
100g sausage-meat or skinned uncooked sausage
50g onions
50ml water
1 tsp gravy browning
1 tsp chopped sage
4 scoops Nutilis Clear


  1. Heat the oil in a pan and sweat the onion for 5 minutes until soft.
  2. Add the sausage-meat and water cook gently for 10 minutes.
  3. Add the gravy browning and blend until smooth.
  4. Add 4 scoops of Nutilis Clear to thicken.
  5. Place the mixture into a sausage food mould or pipe on the plate.

Ensure you complete dysphagia texture checks.

Additional portions can be frozen for later use or refrigerated for up to 24 hours.

Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending.

*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.

This recipe is intended for patients, and carers, who have been prescribed Nutilis Clear by a healthcare professional. Nutilis Clear is a Food for Special Medical Purposes for the dietary management of dysphagia and must be used under medical supervision.

456 kcal
35g fat
19g carbohydrate
13 g protein