Apple sausage traybake with olive oil mash

Name: Apple sausage traybake with olive oil mash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 400 g packs Pork Sausages With Bramley Apple; 3 apples (try Braeburn or another tangy British variety), cored and cut into thick wedges; 1 Essential Pointed Cabbage, cut into 6 wedges; 3 tbsp La Española Olive Oil; 3 tbsp wholegrain mustard; 39 g pack Colman’s Sausage Casserole Mix; 250 ml dry cider; 20 g pack chives, chopped, to serve

Bonfire bangers; perfect to feed a crowd before heading out to watch the fireworks.

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Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

2 x 400g packs Pork Sausages With Bramley Apple
3 apples (try Braeburn or another tangy British variety), cored and cut into thick wedges
1 Essential Pointed Cabbage, cut into 6 wedges
3 tbsp La Española Olive Oil
3 tbsp wholegrain mustard
39g pack Colman’s Sausage Casserole Mix
250ml dry cider
½ x 20g pack chives, chopped, to serve

For the olive oil mash

1½kg King Edward potatoes
6 tbsp La Española Extra Virgin Olive Oil
1 unwaxed lemon, zest
100ml double cream

Method

Preheat the oven to 220ºC, gas mark 7. In your largest roasting tin, toss the sausages, apples and cabbage with the 3 tbsp oil. Season, then roast for 30 minutes, turning everything halfway through.
Stir in the mustard, casserole mix, cider and 250ml water, then pour into the roasting tin. Bake for 15 minutes more, stirring halfway, until the sausages are cooked through with no pink meat and the juices run clear.
Meanwhile, for the mash, peel and cut the potatoes into evenly sized halves or quarters, then boil in salted water for 12-15 minutes until tender. Drain, return to the pan and allow to steam dry for a couple of minutes. Add the extra virgin olive oil, lemon zest and cream, then mash well. Season to taste.
Give the traybake a gentle stir, as the juices may have separated a little as it cooks, then sprinkle with chives and serve with the mash.