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Sticky chicken sausages with greens & mash
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1 tbsp sunflower oil
2 red onions, cut into wedges
5 sage leaves, shredded
340g pack 12 chicken chipolatas
200ml dry cider (or chicken stock)
1½ tbsp wholegrain mustard
200g pack thick cut spring greens
1 tsp lemon juice
2 x 400g packs carrot, swede and potato mash
1. Heat ½ tbsp oil in a large frying pan over a medium heat and add the onions, sage and sausages. Fry for 10 minutes, stirring regularly, until golden. Stir in the cider and mustard, and simmer for another 10 minutes until the sauce is reduced and the sausages are cooked through.
2. Meanwhile, heat the remaining ½ tbsp oil in another large frying pan and add the greens and 1 tbsp water. Cook, stirring for 3-4 minutes until wilted, then add the lemon juice.
3. Heat the mash according to the pack instructions, then serve with the greens, sausages and onion gravy.
Chicken chipolatas contain about one-third of the fat of pork chipolatas. There are lots of vegetarian sausage options available, or standard chipolatas are an option. Swap the greens for baby leaf, kale or cabbage if that’s what you have, and don’t forget our Essential Frozen Mash is a great stand-by which would work too.
Typical values per serving:
High in protein/2 of your 5 a day
This recipe was first published in February 2019.