Sausage And Mash

1. 1

   First heat 2 tbsp oil in a pan and fry onions over a low heat until soft but not brown. Add orange juice and Maille(R) Wholegrain mustard. Reserve, keeping warm.

2. 2

   Heat remaining oil in another pan and cook sausages until browned all over. At the same time cook potatoes and sweet potatoes in lightly salted boiling water in separate pans until tender. Drain both potatoes, mix together and mash with butter then season with salt and freshly ground black pepper.

3. 3

   Divide mash between four plates, perch two sausages on each and finish with a cascade of mustard red onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.