Low fat bangers with hot mustard mash and beetroot chutney

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 30
    olive oil
  • 8
    low fat pork sausages
  • 3
    onions, cut into shells
  • 1
    heaped T wholegrain mustard
  • 1/4 cup medium-cream sherry
  • salt and milled pepper
  • Mash
  • 4-6 large baking potatoes
  • 15
    olive oil
  • about 2/3 cup low fat milk
  • 10
    prepared hot English mustard
  • salt and milled pepper to taste



Heat oil in a frying pan.
Add sausages and cook over a medium-low heat to brown on all sides - don't bother about even colour, real food isn't supposed to look like a painting.
Set sausages aside.
Add onion to the pan juices and cook slowly to brown, about 10-15 minutes.
Add mustard, sherry and seasoning and return sausages to the pan.
Cover (if you don't have a lid, use a piece of foil) and cook over a medium heat for about 10 minutes.
Shake pan from time to time to avoid any bits burning.
Cook potatoes.
Drain and mash with oil and milk.
Flavour with mustard and season to taste.
Serve with wilted spinach, beetroot leaves or frozen peas and a good dollop of beetroot chutney.


Read more on: pork  |  shallow-fry


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