Photo of Scandi-style sausages with mustard sauce & mash by WW

Scandi-style sausages with mustard sauce & mash

Points® value
Total Time
35 min
15 min
20 min


Potatoes, Raw

250 g, chopped

Celeriac, raw

750 g, peeled and chopped

Chicken sausage, grilled

8 individual

Calorie controlled cooking spray

20 spray(s)

Dill, Fresh

2 tablespoon(s), chopped


½ individual, extra large, finely sliced

English Provender Wild Cranberry Chutney

4 tablespoon(s), or lingonberry jam or redcurrant chutney (may have extra SmartPoints)


1 tablespoon(s), level

Knorr Cream of Mushroom Soup

24 g, unprepared

Coarse Grain Mustard

1 tablespoon(s), level

Dijon Mustard

1 teaspoon(s), heaped

Vegetable stock cube

1 cube(s)

Skimmed Milk

100 ml


  1. Preheat the grill to high and grill the sausages to pack instructions, until cooked through. Meanwhile, put the potatoes and celeriac in a large pan of water and bring to a boil over a high heat. Cook for 10-12 minutes, until the vegetables are tender, then drain well and return to the pan over a very low heat to keep warm.
  2. To make the sauce, combine the cornflour and soup mix in a large jug, then stir in the mustards and stock cube, mashing the stock cube as you go, until combined. Whisk in the milk, a little at a time, until smooth, and then stir in 400ml of boiling water from the kettle. Transfer to a pan set over a low heat and whisk constantly until the sauce is bubbling and thickened – this will take about 3-5 minutes.
  3. Mash the potatoes and celeriac then mix in the dill and season to taste.
  4. Divide the mash between plates, top with the sausages and spoon over the sauce. Serve with the cucumber slices and cranberry chutney, lingonberry jam or redcurrant chutney on the side.