Sausages and Mustard Mash Recipe
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Sausages and mustard mash! The joy of having sausages with a mustard mash is heavenly. Try our yummy sausages and mustard mash recipe today as a starter or for breakfast, lunch, or dinner.
INGREDIENTS
- 20 cocktail sausages
- 31 1/2 oz mashed potatoes a little milk 100g
- a little butter optional
- salt and freshly ground
- black pepper
- whole-grain mustard a little freshly grated Parmesan cheese
- paprika to dust
INSTRUCTIONS
- Grill the sausages, turning them halfway through, until cooked and evenly brown. Set aside to cool completely.
- Heat the mashed potatoes in a pan (if they are a bit stiff, stir in a little milk and butter—the mixture should be smooth and fairly loose). Season with salt and freshly ground black pepper and add mustard to taste. Transfer to a piping bag fitted with a plain narrow tip (don’t worry if you don’t have one—you can use a teaspoon).
- Slice each sausage open lengthwise. Squeezing the ends of each one together gently, pipe or spoon the mashed potato into the opening.
- Arrange on a baking tray, sprinkle with the Parmesan, and lightly dust with paprika.
- To serve, preheat the oven to 400 ̊F (200 ̊C). Reheat the sausages for 10 minutes or until hot throughout. Transfer to a platter and serve.
Sausages and Mustard Mash
Sausages and mustard mash! The joy of having sausages with a mustard mash is heavenly. Try our yummy easy to prepare sausages and mustard mash recipe today for breakfast, lunch, or dinner.
Ingredients
- 20 cocktail sausages
- 31 1/2 oz mashed potatoes a little milk 100g
- a little butter optional
- salt and freshly ground
- black pepper
- whole-grain mustard a little freshly grated Parmesan cheese
- paprika to dust
Instructions
- Grill the sausages, turning them halfway through, until cooked and evenly brown. Set aside to cool completely.
- Heat the mashed potatoes in a pan (if they are a bit stiff, stir in a little milk and butter—the mixture should be smooth and fairly loose). Season with salt and freshly ground black pepper and add mustard to taste. Transfer to a piping bag fitted with a plain narrow tip (don’t worry if you don’t have one—you can use a teaspoon).
- Slice each sausage open lengthwise. Squeezing the ends of each one together gently, pipe or spoon the mashed potato into the opening.
- Arrange on a baking tray, sprinkle with the Parmesan, and lightly dust with paprika.
- To serve, preheat the oven to 400 ̊F (200 ̊C). Reheat the sausages for 10 minutes or until hot throughout. Transfer to a platter and serve.