Mustard Sausage and Carrot Mash

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Mustard and lemon sausages with carrot mash

Yield: 4

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Nigel Slater’s version of bangers and mash is quick, easy and full of flavour. A firm favourite in our house.

Ingredients

• 8 Owl Fram Traditional Sausage
• 2 tbsp grain mustard
• 2 tbsp smooth Dijon Mustard
• 3 heaped tbsp of running local honey
• 2 tbsp of lemon juice

For the mash

• 750g carrots
• A large knob of butter

Instructions

1. Set the oven at 200C
2. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly.
3. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat.
4. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender.
5. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top.