Goulds Traditional Recipes
ustard Sausages with mustard mash and onions
Ingredients 8 Goulds beef sausages 1 tsp butter 3 red onions, sliced ¼ cup blackberry jam ¼ cup water 2 tsp Worcestershire sauce 2 tsp chopped fresh thyme Cooked peas or fresh beans to serve
Mustard Mash 500g potatoes, chopped 250g tub light sour cream 1 tbsp wholegrain mustard Salt and pepper, to taste
Method Cook sausages in a heated, lightly oiled frying pan until brown all over and cooked through. Remove and cover to keep warm. To make mustard mash, cook potatoes until tender and drain. Add sour cream and mustard and mash until smooth, seasoning with salt and pepper to taste Cover, and taste. keep warm. Heat butter in frying pan and add onions. Cook over a medium heat, stirring add occasionally, until lightly browned and soft. Add jam, water, Worcestershire sauce and thyme and bring to a gentle boil. Simmer until mixture is slightly thickened and season boil. with salt and pepper. Serve the sausages and mash with the onions and sauce drizzled over the top, and either cooked peas or fresh beans on the side.
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