Pork Sausages & Creamy Mustard Sauce

Pork Sausages & Creamy Mustard Sauce

with Potato Mash & Veggies

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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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 bag

green beans

1 unit


1 clove


1 bunch

spring onions

1 packet

classic pork sausages

(ContainsSulphitesMay be presentSoy)

1 packet

light thickened cream


½ tub

wholegrain mustard


½ cube

beef stock

Not included in your delivery

olive oil

40 g

butter (for the mash)


2 tbs



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3840 kJ
Fat68.1 g
of which saturates34.3 g
Carbohydrate41.9 g
of which sugars12.2 g
Protein32.5 g
Sodium2160 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.