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Braised Sausage and Mustard Greens
with Rosemary smashed potatoes

 

Prep Time 5 mins
Cook Time 50 mins

Feeds up to 4

Ingredients

3 tablespoons dried rosemary/ 3 springs fresh

Salt and Pepper to taste

2 tablespoon of oil (olive or vegetable)

1 vegetable stock cube

1 tablespoon of wholegrain mustard

 

1 large white onion

2 teaspoons of garlic paste/3 cloves of garlic

500g of frozen greens (ie cabbage, chard etc)

1 can of cannelini beans, drained

8 pork sausages

4/5 large potatoes

Method

Cut the potatoes into large chunks and place in a saucepan with salted boiling water 

Leave to boil for 20 mins

Chop onion and garlic if using fresh

Add oil to a saucepan and put on the stove

When the oil is hot add the sausages and pan fry for 10 minutes, keep turning the sausages so they cook through. Once cooked transfer to a bowl.

Add the onion, garlic and dried/fresh rosemary to the pan STIR

Mix the stock cube in 450ml of boiling water and add to the pan with the drained cannellini beans

Season well , STIR the mix and bring to a simmer.

Add the frozen greens  and STIR till the sauce reduces and the greens are cooked.

Stir in the cooked sausages and leave on a low heat.

Time for potatoes:

Drain the potatoes and add remaining finely chopped rosemary and 1 tbsp. of oil.

Put back onto the stove on a medium heat, stir the potatoes until they get rough edges, this takes about 5 - 8 mins

Serve and Enjoy!

Max Price £5.60

TIPS
Make this dish veggie or vegan with veggie sausage or add chickpeas for a bean based dish.

Don't forget to use leftover mustard to zing up sandwiches and stews!


Don't know what to do with the remaining cabbage?
Pop it in stir frys and soups, the kids won't even taste it