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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 tbsp wholegrain mustard, heaped
1 cauliflower (about 1.2kg), base and leaves trimmed
2 garlic cloves, sliced
3 tbsp whole milk
1 small handful flat leaf parsley, chopped, to serve
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.
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.
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.
For a more full-bodied gravy, try swapping the chicken stock for pale ale or cider.
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