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!
classic pork sausages(ContainsSulphitesMay be presentSoy)
light thickened cream(ContainsMilk)
butter (for the mash)(ContainsMilk)
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.