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    Sticky sausages with cauliflower mash

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    Sticky sausages with cauliflower mash

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 3


    2 tbsp olive oil
    6 Heck 97% Pork Sausages
    400g pack shallots, peeled and halved
    3 rosemary sprigs
    300ml Cooks’ Ingredients Fresh Chicken Stock
    1 tsp clear honey
    1 heaped tbsp wholegrain mustard
    1 cauliflower (about 1.2kg), base and leaves trimmed
    2 garlic cloves, sliced
    3 tbsp whole milk
    Small handful chopped flat leaf parsley, to serve


    1. Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey and mustard; simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.

    2. Meanwhile, in a large, lidded saucepan, heat the remaining 1 tbsp oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice quite finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.

    3. Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into a food processor and whizz until smooth (or use a stick blender in the pan); season with black pepper. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.

    Cook’s tip

    For a more full-bodied gravy, try swapping the chicken stock for pale ale or cider. 

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    This recipe appeared within the October 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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