Sticky sausages with cauliflower mash
Waitrose and Partners

Sticky sausages with cauliflower mash

    • Serves3
    • CourseMain meal
    • Prepare20 mins
    • Cook20 mins
    • Total time40 mins

    Ingredients

    • 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

    Method

    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. 

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,660kJ/ 656kcals

    Fat

    39.8g

    Saturated Fat

    12g

    Carbohydrates

    26.1g

    Sugars

    18.6g

    Fibre

    10.6g

    Protein

    42.9g

    Salt

    3.37g