Ingredients:
• Sausages
• Potatoes
• Butter
• Milk
• Honey
• Wholegrain mustard
• Olive oil
• Rosemary
• Balsamic vinegar
• Garlic clove
• Salt and pepper
• Onions
• Shallots
Bring a pan of water to the boil. Peel and slice the potatoes for the mash. Slice an onion and a few shallots. For the sauce you’ll need to put a tablespoon of wholegrain mustard, a tablespoon of honey, a crushed and finely chopped garlic clove, dash of olive oil, tablespoon of balsamic vinegar and some very finely sliced rosemary leaves from one sprig. Mix all of that up in a bowl and save until later.
Once the water is boiling add in the potatoes and leave to cook. Heat a frying pan up and add in the sausages and cook until nearly done. Next add in the onions and shallots and stir for a minute or so. Now add in the sauce and stiry around evenly. Keep stirring the sausages and reduce the sauce until almost all the juices are gone, reducing the heat as needed. Once the potatoes are done, drain them off, return them to the pan and mash as usual.
Serve up a bed of mash and add the sausages and cover with the now lovely and reduced sauce. Enjoy!
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