Honey-glazed sausages with ‘hutspot’ mash

Name: Honey-glazed sausages with ‘hutspot’ mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 Sausages; 1 tbsp olive oil; 1 tbsp Essential Pure Clear Honey; 1 tbsp Essential Red Wine Vinegar; 1 tbsp Dijon mustard (or other mustard), to taste; 350 g Maris Piper or other ‘old’ potatoes, peeled and cut into large chunks; 1 medium celeriac, peeled and cut into chunks; 1 red onion, thinly sliced; 3 medium carrots, thickly sliced; 15 g Essential Unsalted Butter; 1 Essential Savoy Cabbage, steamed and shredded, or sauerkraut, to serve

A take on that old favourite – bangers and mash with onions. The inspiration for this dish is a Dutch mashed root combination known as Hutspot, where the veg is layered up with onion in a pan, then covered, and half cooked, half steamed in a little water. Then the whole lot is roughly mashed together.

5 out of 5 stars(1) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

8 Sausages
1 tbsp olive oil
1 tbsp Essential Pure Clear Honey
1 tbsp Essential Red Wine Vinegar
1 tbsp Dijon mustard (or other mustard), to taste
350g Maris Piper or other ‘old’ potatoes, peeled and cut into large chunks
1 medium celeriac, peeled and cut into chunks
1 red onion, thinly sliced
3 medium carrots, thickly sliced
15g Essential Unsalted Butter
1 Essential Savoy Cabbage, steamed and shredded, or sauerkraut, to serve

Method

Line a grill pan with foil and add the sausages. Mix together the olive oil, honey, vinegar and mustard, then pour over the top. Set aside.
Put the potatoes and celeriac in a medium saucepan. Add just enough water to cover. Layer the onion, then the carrots on top. It will be a snug fit. Cover with a lid and bring to the boil, then simmer gently for 25-30 minutes, until the vegetables are just tender, but not mushy. Drain thoroughly, return to the pan and mash roughly – it should be textured, not smooth. Stir in the butter and season.
Meanwhile, preheat the grill to medium. Put the sausages under the grill for 20 minutes, turning occasionally, until browned and cooked through with no pink meat remaining. Serve with the sticky juices from the sausages spooned over the top and the hutspot mash (inspired by the Dutch dish of mashed potato, carrots and onions, traditionally served with smoked sausages), with steamed shredded cabbage or sauerkraut on the side.

Cook’s tip

Ring the changes with this dish by varying the veg. Swap the onions for leeks and try swede, turnip or other roots. The slowestcooking veg should be at the bottom in the water, and the fastest-cooking one at the top of the pan. The mash makes a great base for other dishes, so freeze in small packs to use in fish cakes, potato pancakes or hashes.