Sausages with sweet & tangy onions & mixed root mash
Update a classic with herbs, citrus and a whole lot of veggies in this recipe for bangers and mash which costs under £2 a portion when using store-cupboard ingredients you already have at home.
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Ingredients
454g pack Essential 8 British Pork Sausages
2 tbsp Essential Olive Oil
4 onions, peeled and thinly sliced
2 tsp golden caster sugar
1 tsp white wine vinegar
½ tbsp Essential Wholegrain Mustard, plus more to serve
20g pack dill, chopped
300g loose Essential Carrots, peeled and cut into chunks
300g loose Essential Parsnips, peeled and cut into chunks
700g loose Essential Large Potatoes, peeled and cut into chunks
1 Essential Pointed Spring Cabbage, shredded
½ Essential Lemon, scrubbed, zested and juice
20g Essential Butter
150ml whole milk
1 clove/s garlic, crushed
Method
Put the sausages and oil into a large frying
pan over a medium heat. Fry for 5 minutes
until starting to colour, then add the onions
and sugar. Cook for 10 minutes, until softening
and catching in places, then stir in the vinegar,
mustard and a splash of water. Cook gently
for 10-15 minutes more, until the sausages are
cooked throughout with no pink bits of meat
left in the middle and the onions are soft
and sticky. Stir in the dill.
Meanwhile, boil the carrots, parsnips and
potatoes in a large pan of salted boiling water
for 15 minutes, until tender. Steam the cabbage
over the root vegetables for the last 5 minutes.
Dress the cabbage with lemon juice and
season with lots of pepper. Drain the root
vegetables, return to the pan, mash with butter,
milk, garlic and lemon zest, then season. Serve
up mounds of mash with the greens and sticky
onions and sausages, with extra mustard, if liked.
Cook’s tip
Adding a dash of vinegar to sweet onions balances and intensifies this recipe. Use red or white wine vinegar, or balsamic.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,352kJ/ 801kcals
Fat
32g
Saturated Fat
11g
Carbohydrates
88g
Sugars
32g
Fibre
24g
Protein
29g
Salt
1.5g
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