What’s not to love about a snag or two? We’ve teamed ours with creamy bacon mash, plus garlicky greens on the side to round out the meal. Simply delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and season with salt and pepper. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Cover to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the garlic & herb pork sausages to the pan and cook, turning, until browned all over, 5-6 minutes. Transfer the sausages to a lined oven tray and bake until cooked through, 12-15 minutes.
While the sausages are cooking, trim the baby broccoli and slice any thick stems in half lengthways. Trim the green beans. Thinly slice the red onion. Finely chop the garlic.
Return the frying pan to medium-high heat with a small drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 3-5 minutes. Transfer to a small bowl, leaving the bacon fat in the pan. Return the pan to a mediumhigh heat. Add the baby broccoli, green beans and a good splash of water and cook, tossing, until tender, 4-5 minutes. Add the garlic and a pinch of pepper and cook, tossing, until fragrant, 1 minute. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring occasionally, until softened and starting to caramelise, 6-8 minutes. Add the red wine jus and a splash of water and stir to combine. Simmer until slightly reduced, 1-2 minutes. Remove from the heat. Stir the bacon through the mashed potato.
Finely chop the chives. Divide the Parmesan-bacon mash, pork sausages and garlic greens between plates. Spoon the red wine jus and onions over the sausages and mash. Garnish with chives.