NZ Pork Sausages and Mash

While the potatoes are cooking, heat a large frying pan with a drizzle of olive oil over a high heat. Add the classic pork sausages and cook, turning occasionally, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.

While the sausages are cooking, finely chop the garlic. Trim the broccolini and slice any thick stems in half lengthways. Roughly chop the silverbeet. Thinly slice the brown onion (see ingredients).

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini, and a splash of water and cook, tossing, until tender, 4-5 minutes. Add the garlic and silverbeet and cook until tender, 2-3 minutes. Season to taste and transfer to a plate.

Return the frying pan to a medium-high heat with the butter (for the sauce). Add the onion and cook, stirring occasionally, until starting to caramelise, 5-6 minutes. Reduce the heat to medium and add the longlife cream and chicken-style stock powder. Simmer until slightly reduced, 1-2 minutes.