Classic sausage & mash
- Jason Kenny
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Serves 2
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 3 out of 5.1 ratingRate
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A classic family comfort food meal with creamy mash and golden brown sausages. Fresh seasonal veg like steamed broccoli make this meal 3 of your 5 a day
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
12 organic free-range pork chipolatas
-
500g organic potatoes
chopped into even-sized chunks
-
25g organic butter
plus extra to serve
-
50ml organic full-fat milk
-
2 organic carrots
sliced
-
250g organic broccoli
separated into florets
-
198g can organic sweetcorn
drained
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Nutrition: per serving
- kcal839
- fat44g
- saturates19g
- carbs76g
- sugars21g
- fibre17g
- protein26g
- salt1.8g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
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step 2
Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
-
step 3
Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
-
step 4
Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.
Recipe from Good Food magazine, January 2017
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A star rating of 3 out of 5.1 rating
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