Balsamic-glazed sausages with roasted garlic mash
Reduced fat pork sausages, grilled
3 small, cut into thick wedges
½ tablespoons, level
8 clove(s), 1 whole bulb
400 g, trimmed
Butter Beans, cooked
4 can(s), large, drained
Chicken stock cube(s)
1 cube(s), 150ml chicken stock
2 tablespoons, roughly chopped, plus extra chopped leaves to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sausages and onions on a large baking tray. Combine the balsamic glaze, olive oil and mustard in a small jug, then pour the glaze over the sausages and onions. Toss to coat and season well. Add the whole garlic bulb to the tray and roast for 25 minutes, turning everything halfway through.
- Five minutes before the sausages have finished cooking, bring a pan of water to the boil. Add the green beans and cook for 5 minutes until just tender, then drain and set aside to keep warm.
- Put the tinned beans and stock into a medium frying pan and gently heat until warmed through. When the sausages are cooked, cut the garlic bulb in half horizontally and squeeze the garlic flesh into the pan of beans and stock. Season to taste and use a stick blender to blitz to a smooth mash, then stir in the parsley. Serve the mash with the sausages, onions and green beans, garnished with the extra chopped parsley.