sticky sausages and smoky mash

serves 4; hands-on time 15 mins; oven time 45-50 mins

20g Gold from Flora
8 good-quality, thick pork sausages
3 onions, sliced
Few fresh thyme, sage and/or rosemary sprigs
2 tbsp maple syrup
1 tbsp wholegrain mustard
1 tbsp fresh orange juice

for the mash
900g-1kg mixed root vegetables such as parsnip, potatoes and carrot, peeled and cut into chunks
20g Gold from Flora
½ tsp smoked paprika

Heat the oven to 200°C/fan180°C/ gas 6. Heat a roasting tray on the hob and add 10g Gold from Flora. Once melted, add the sausages and brown all over. Push to one side, melt the rest of the Gold from Flora in the empty side of the tray and add the onions and herbs. Toss to coat in the melted Gold from Flora, spread over the tray, then sit the sausages on top. Season with pepper and put in the oven for 35-45 minutes, turning the sausages occasionally and moving the onion about to stop it sticking.

Meanwhile, put the root veg in a large pan of salted water and bring to the boil Cook until tender (about 20 minutes), then drain. Return to the pan and allow the steam to evaporate before mashing with the Gold from Flora, paprika and seasoning.

Once the sausages and onions are cooked, mix together the maple syrup, mustard and orange juice. Pour over the sausages, then return to the oven for 5 minutes until sticky. Serve immediately with the hot mash.


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