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Recipe

Beef Sausages with Wholegrain Mustard Cream, Tenderstem Broccoli & Mash

Cook time
40 min
Serves
2, 3 or 4
Steps
6
Beef Sausages with Wholegrain Mustard Cream, Tenderstem Broccoli & Mash

Ingredients

Sausages & Sauce

  • Classic Beef SausagesFrom the counter320 g
  • Red onion1
  • Garlic cloves2
  • Butter10 g
  • Water100 ml
  • Beef stock cube1
  • Honey15 g
  • Wholegrain mustard22 g
  • Cooking cream100 ml

Mash

  • Potatoes600 g
  • Low fat milk100 ml

Veg

  • Tenderstem broccoli150 g

To serve

  • Fresh chives15 g

Method

  1. Make mash

    • Preheat the oven to 220°C/200°C fan.
    • Peel and chop the potatoes into bite-sized pieces.
    • Add the potatoes to a pot of salted water and bring to the boil.
    • Cook for 15-20 min until soft.
    • Drain the potatoes and return to the pot.
    • Mash until smooth, gradually adding the milk until it reaches the desired consistency.
    • Season with salt and pepper.

  2. Prep

    • Peel and chop the red onion.
    • Peel and finely chop the garlic.

  3. Fry sausages

    • Heat a large non-stick pan over medium-high heat with a drizzle of oil.
    • Fry the sausages for 3-4 min on either side until golden and cooked through.
    • Transfer to a plate.
    • Retain the pan.

  4. Make sauce

    • Return the pan to medium heat and melt the butter.
    • Fry the onion and garlic for 2-3 min until softened.
    • Increase the heat, add the measured water and crumble in 0.5 beef stock cube.
    • Reduce for around 1-2 min, scraping up any browned bits in the pan.
    • Once reduced, add the honey, mustard and cream.
    • Bring to a boil and cook 2 min until slightly thickened.

  5. Cook broccoli

    • Heat another pan, with a lid, on medium-high heat with a drizzle of oil.
    • Stir-fry the broccoli for 1-2 min.
    • Add a splash of water, cover and cook 2-3 min until tender.
    • Season with salt and pepper.

  6. Serve

    • Serve the Beef Sausages with Wholegrain Mustard Cream, Tenderstem Broccoli & Mash.