This is a classic meal but not like you know it! The pork sausages are packed with homestyle flavour and the mash is upgraded with Parmesan cheese and chives. With caramelised onion topping it off, dinner comes together with a bang!
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/ Serving 4 people
/ Serving 4 people
grated Parmesan cheese(ContainsMilk)
classic pork sausages(ContainsSulphites, Gluten)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the chives. Trim the green beans. Slice the carrot (unpeeled) into thin batons. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.
Wipe out the frying pan and return to a medium heat with a drizzle more olive oil. Add the classic pork sausages and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate and cover to keep warm.
While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the remaining 8 minutes of the potato cook time, place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid to steam. In the remaining 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and beans to a medium bowl. Cover to keep warm. Drain the potato and return to the saucepan.
Add the milk, salt and 1/2 the butter to the potato in the saucepan. Mash with a potato masher or fork until smooth. Stir through the chives and grated Parmesan cheese. Cover to keep warm. In a small microwavable bowl, place the garlic and remaining butter. Microwave in 30 second bursts until melted. Add to the carrot and beans along with a pinch of salt and pepper. Toss to coat.
Divide the sausages, Parmesan mash and garlic veggies between plates. Spoon the caramelised onion over the sausage.