- Serves3
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 2 tbsp olive oil
- 6 Heck 97% Pork Sausages
- 400g pack shallots, peeled and halved
- 3 rosemary sprigs
- 300ml Cooks' Ingredients Fresh Chicken Stock
- 1 tsp clear honey
- 1 tbsp wholegrain mustard, heaped
- 1 cauliflower (about 1.2kg), base and leaves trimmed
- 2 garlic cloves, sliced
- 3 tbsp whole milk
- 1 small handful flat leaf parsley, chopped, to serve
Method
Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey and mustard; simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.
Meanwhile, in a large, lidded saucepan, heat the remaining 1 tbsp oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice quite finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.
Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into a food processor and whizz until smooth (or use a stick blender in the pan); season with black pepper. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.
Cook’s tip
For a more full-bodied gravy, try swapping the chicken stock for pale ale or cider.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,660kJ/ 656kcals |
|---|---|
Fat | 39.8g |
Saturated Fat | 12g |
Carbohydrates | 26.1g |
Sugars | 18.6g |
Fibre | 10.6g |
Protein | 42.9g |
Salt | 3.37g |
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