4 thick pork sausages (we used Honey Mustard sausages for extra flavour)
1 large leek, trimmed, washed and finely sliced
1 teaspoon English mustard
1 teaspoon wholegrain mustard
A pinch of sugar
150ml cream
Recipe method
- Pre heat grill to a medium – high heat and arrange the sausages onto a grill pan to cook for 8 - 10 minutes, turning occasionally until golden and thoroughly cooked.
- Add a teaspoon of oil to a pan and fry the leeks for 1-2 minutes until tender.
- Add the mustards, sugar, cream and bring to a boil. Simmer for a few minutes until thick then season well.
- Heat your Mash Direct Mashed Potato and Mash Direct Green Cabbage as per packet instructions.
- Arrange Mashed Potato onto warm plates then top with sausages and Green Cabbage, drizzle with mustard and leek sauce. Enjoy!