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- 750g potatoes, peeled and chopped
- spray oil
- 2 red onions (approx 160g), chopped
- 2 tbsp The Co-operative balsamic vinegar of Modena
- 250ml stock (made from ½ very low-salt vegetable stock cube)
- 1 tsp The Co-operative Truly Irresistible Dijon mustard
- 400g The Co-operative reduced-fat British sausages (8 sausages)
- 2 trimmed leeks (approx 300g), washed and chopped
- 25ml semi-skimmed milk
- black pepper
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1. Boil the potatoes until cooked.
2. Meanwhile, spray oil on a frying pan. Add the onions and cook on
a low heat for 5 mins to soften. Add the balsamic vinegar, stock and
mustard. Simmer for 10 mins until the sauce starts to thicken.
3. Meanwhile, pre-heat the grill on a high
heat and grill the sausages for
14-18 mins, turning frequently until cooked.
4. Spray oil in another pan, add the leeks and cook over a medium heat for 5 mins, until they start to colour and soften.
5. Drain the potatoes and mash with the milk. Season with black pepper and mix well. Stir in the cooked leeks.
6. Place the mash and the sausages onto plates and pour a generous helping
of the red onion sauce over the top.
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