recipe

Pork and Tomato Sausages with Mustard Bubble & Squeak, and Roasted Tomatoes

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Suitable Cuts: Pork and tomato sausages

Temperature: Gas Mark 6, 200°C, 400°F

Serves: 4

Cooking Time: 20 mins

Ingredients:

• Pork and tomato sausages
• Potatoes
• Savoy cabbage
• Milk
• Butter
• Wholegrain mustard
• Oil
• Tomatoes on vine
• Rosemary

Method:

Peel 900g (2lb) potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add ½ savoy cabbage, finely shredded. Drain and mash with a splash of milk and a knob of butter. Stir through 15ml (1tbsp) wholegrain mustard. Allow to cool slightly. Place 450g (1lb) pork and tomato sausages in a roasting tin and cook in preheated oven for 15-20 minutes until golden and cooked through. Add 1 bunch tomatoes on the vine to the pan and a sprig of fresh rosemary, roast alongside the sausages for the last 8-10 minutes. Meanwhile heat 15ml (1tbsp) oil in a large non-stick frying pan. Place the potato and cabbage mixture into the pan and press down to form a large cake. Cook for about 10 minutes until lightly golden on both sides. Alternatively shape into individual patties.

Serving Suggestion:

Serve the sausages with the bubble and squeak cut into wedges with the roasted tomatoes.