Bangers & mash is an absolutely favourite of mine. The big problem is, of course, how much fat is in the sausages. Although there have been a lot of low fat sausages around for a while now, let’s be honest, until recently, none of them were anywhere near as tasty. That is starting to change. A few big brands, even supermarkets, are bringing out delicious AND low fat sausages. My personal favourite at the moment – taking cost, quality and health into account – are the ones from musclefoods and heck.
Just because you have a tasty sausage to start off with doesn’t mean you can’t make them even better. Honey & mustard is such a winning combination with chicken thighs and any kind of pork. Even more so with sausages. Plus, the juice combined with the swede mash is absolutely delicious. You can vary whatever veg you like to use, but broccoli was my choice on this occasion.
Honey Mustard Sausages with Broccoli & Swede – Serves 1 – 20 Minutes Prep & Cook – £1.52 Per Portion
150g Lean Pork Sausages – 98p
15ml Honey – 5p
10g English Mustard – 3p
150g Swede – 13p
150g Frozen Broccoli Florets – 14p
10g Unsalted Butter – 6p
Salt & Pepper – 3p
You’ll need a baking tray for the sausages and a pan each for the broccoli & swede. Boil the kettle with enough water for the veg. Pre heat the oven to 200 Degrees Celsius.
- Lather the chicken sausages with the honey, mustard and a pinch of salt & pepper. Pop them in the oven for 10 minutes on each side.
- In the mean time, peel the swede and chop into large dices. Pop on to boil for 15 minutes before draining and mashing with the butter and a pinch of salt & pepper.
- With 8 minutes left on the sausages, put the broccoli on to boil.
- Drain the broccoli, take out the sausages and serve it all up – drizzling the juice from the sausages over the rest of the food.