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Maple Sausages With Mustard Mash

A community recipe by

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.

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 ounce 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 ounce 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 180°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.
  • Preheat the oven to 180°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.
  • Additional Information

    I usually use 8 large sausages for this dish, (for those in Australia) I use the Peppercorn Co sausages); and use light sour cream instead of the cream in the mash. Also, you absolutely have to use the real deal with the maple syrup, not the fake stuff.

    I usually use 8 large sausages for this dish, (for those in Australia) I use the Peppercorn Co sausages); and use light sour cream instead of the cream in the mash. Also, you absolutely have to use the real deal with the maple syrup, not the fake stuff.

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