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Pork Sausages & Creamy Mustard Sauce
with Potato Mash & Veggies
We've giving bangers and mash an upgrade with our super-tasty pork sausages, creamy mash speckled with spring onion and a silky mustard sauce that's so delicious you'll want to pour it over the whole shebang!
Always refer to the product label for the most accurate ingredient and allergen information.
2 unit
potatoes
1 bag
green beans
1 unit
carrot
1 clove
garlic
1 bunch
spring onions
1 packet
classic pork sausages
(ContainsSulphitesMay be presentSoy)1 packet
light thickened cream
(ContainsMilk)½ tub
wholegrain mustard
(ContainsSulphites)½ cube
beef stock
Not included in your delivery
olive oil
40 g
butter (for the mash)
(ContainsMilk)2 tbs
milk
(ContainsMilk)¼ tsp
salt
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add 1/2 the butter and the milk, salt and a pinch of pepper and mash with a potato masher or fork until smooth. Stir through the spring onion. Cover with a lid to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until just softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-low heat. Add the light thickened cream, wholegrain mustard (see ingredients list) and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). TIP: Add a little less mustard if you're not a fan of the flavour. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
Divide the mash, pork sausages and garlic veggies between plates. Spoon over the creamy mustard sauce.