Balsamic-glazed sausages with roasted garlic mash
Extra lean beef sausages
504 g, (8 x 63g sausages)
2 medium, cut into thick wedges
Whole grain mustard
1 whole, bulb
Canned cannellini beans, rinsed, drained
Chicken stock cube
½ individual, gluten-free variety, to make ½ cup (125ml) stock
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
400 g, trimmed
- Preheat oven to 200°C. Place sausages and onions in a large roasting pan. Whisk balsamic glaze, olive oil and mustard in a small jug, then pour over sausages and onions. Toss to coat and season with salt and pepper. Add garlic bulb to the pan and roast for 25-30 minutes, turning everything halfway through, until sausages are cooked through. Remove pan from oven, cover loosely with foil and set aside to keep warm.
- Add cannellini beans and stock to a medium saucepan and cook, stirring, over medium heat until beans are hot. Take garlic bulb from roasting pan, cut in half horizontally and squeeze the roasted garlic flesh into saucepan with beans and stock. Season with salt and pepper and blend to a smooth mash using a stick blender. Stir in parsley.
- Meanwhile, boil, steam or microwave green beans until just tender. Drain.
- Serve roasted garlic mash with sausages, onions and green beans. Garnish with extra parsley.