Sausages with sweet & tangy onions & mixed root mash

Name: Sausages with sweet & tangy onions & mixed root mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 454 g pack Essential 8 British Pork Sausages; 2 tbsp Essential Olive Oil; 4 onions, peeled and thinly sliced; 2 tsp golden caster sugar; 1 tsp white wine vinegar; ½ tbsp Essential Wholegrain Mustard, plus more to serve; 20 g pack dill, chopped; 300 g loose Essential Carrots, peeled and cut into chunks; 300 g loose Essential Parsnips, peeled and cut into chunks; 700 g loose Essential Large Potatoes, peeled and cut into chunks; 1 Essential Pointed Spring Cabbage, shredded; ½ Essential Lemon, scrubbed, zested and juice; 20 g Essential Butter; 150 ml whole milk; 1 clove/s garlic, crushed

Update a classic with herbs, citrus and a whole lot of veggies in this recipe for bangers and mash which costs under £2 a portion when using store-cupboard ingredients you already have at home.

4.5 out of 5 stars(6) Rate this recipe

3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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454g pack Essential 8 British Pork Sausages
2 tbsp Essential Olive Oil
4 onions, peeled and thinly sliced
2 tsp golden caster sugar
1 tsp white wine vinegar
½ tbsp Essential Wholegrain Mustard, plus more to serve
20g pack dill, chopped
300g loose Essential Carrots, peeled and cut into chunks
300g loose Essential Parsnips, peeled and cut into chunks
700g loose Essential Large Potatoes, peeled and cut into chunks
1 Essential Pointed Spring Cabbage, shredded
½ Essential Lemon, scrubbed, zested and juice
20g Essential Butter
150ml whole milk
1 clove/s garlic, crushed

Put the sausages and oil into a large frying pan over a medium heat. Fry for 5 minutes until starting to colour, then add the onions and sugar. Cook for 10 minutes, until softening and catching in places, then stir in the vinegar, mustard and a splash of water. Cook gently for 10-15 minutes more, until the sausages are cooked throughout with no pink bits of meat left in the middle and the onions are soft and sticky. Stir in the dill.
Meanwhile, boil the carrots, parsnips and potatoes in a large pan of salted boiling water for 15 minutes, until tender. Steam the cabbage over the root vegetables for the last 5 minutes.
Dress the cabbage with lemon juice and season with lots of pepper. Drain the root vegetables, return to the pan, mash with butter, milk, garlic and lemon zest, then season. Serve up mounds of mash with the greens and sticky onions and sausages, with extra mustard, if liked.