Scandi-style sausages with mustard sauce & mash
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Cucumber
½ individual, extra large, finely sliced
English Provender Wild Cranberry Chutney
4 tablespoon(s), or lingonberry jam or redcurrant chutney (may have extra SmartPoints)
Cornflour
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.