Classic sausage & mash

Classic sausage & mash

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(1 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 2

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal839
  • fat44g
  • saturates19g
  • carbs76g
  • sugars21g
  • fibre17g
  • protein26g
  • salt1.8g
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Ingredients

  • 12 organic free-range pork chipolatas
  • 500g organic potatoes, chopped into even-sized chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g organic butter, plus extra to serve
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50ml organic full-fat milk
  • 2 organic carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g organic broccoli, separated into florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 198g can organic sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

Method

  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.

  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.

  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.

  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.

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