Low fat bangers with hot mustard mash and beetroot chutney

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4 servings Cooking: 15 mins
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Pork

By Food24 November 03 2009
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Ingredients (11)

30.00 ml fresh chillies — 573
8.00 pork sausages — low fat
3.00 onion — quartered
1.00 wholegrain mustard
0.00 sherry — medium-cream
0.00 salt and freshly ground black pepper
Mash
0.00 potatoes
15.00 ml fresh chillies — 573
0.00 milk
10.00 ml english mustard — hot
0.00 salt and freshly ground black pepper — to taste
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Method:

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.



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