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Maple Sausages With Mustard Mash

A community recipe by miss emmalou

Not tested or verified by Nigella.com

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Introduction

This is a delicious recipe from taste.com.au - it's easy and can be modified to be quite low fat if you wish.

Ingredients

Serves: 4

Metric Cups

150 millilitres maple syrup
4 tablespoons honey
1 onion (halved, thinly sliced)
16 beef chipolata sausages (about 500g)
4 pontiac potatoes (peeled, halved)
30 grams unsalted butter
80 millilitres thin cream
2 tablespoons chopped fresh flatleaf parsley
wholegrain mustard

5 fluid ounces maple syrup
4 tablespoons honey
1 onion (halved, thinly sliced)
16 beef chipolata sausages (about 500g)
4 pontiac potatoes (peeled, halved)
1 ounces unsalted butter
3 fluid ounces thin cream
2 tablespoons chopped fresh italian parsley
wholegrain mustard

Method

Maple Sausages With Mustard Mash is a community recipe submitted by miss emmalou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180Â°C.

In a small bowl, combine the maple syrup with 2 tablespoons of the honey mustard and 1/3 cup (80ml) water.

Sprinkle the onion over the base of a baking tray. Place the sausages on top and pour over the maple-syrup mixture.

Roast for 30 minutes, basting with the pan juices from time to time and turning the sausages halfway through cooking.

Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, then drain well.

Return to the pan with the butter and cream, and mash well. Season to taste with salt and freshly ground black pepper.

Stir in the parsley and the remaining mustard. Serve the sausages on the mustard mash, topped with the onions and drizzled with pan juices.