Bangers & Pumpkin Mash

INGREDIENTS

• 1 tbsp sunflower oil
• 8 pork sausages
• 1 onion, sliced
• 25g plain flour
• 400ml hot beef stock
• 2 tbsp Dunnes Stores sweet sticky, honey & mustard glaze
• ½ tsp dried mixed herbs
• Sea salt & freshly ground black pepper

For the mash:

• 1kg pumpkin, peeled, deseeded & cubed
• 75g butter
• 50ml fresh cream

For the greens:

• 25g butter
• 500g savoy cabbage, finely sliced
• 1 garlic clove, finely sliced

METHOD

1. Bring a pan of salted water to the boil and add in the pumpkin for 10 minutes or until tender when pierced with a knife.
2. Drain the cooked pumpkin and return to the pan to steam dry over a low heat for a few minutes. Add the butter and cream and mash until smooth. Season to taste with salt and pepper. Cover and keep warm until ready to serve.
3. Heat the oil in a large frying pan over a medium heat. Add the sausages to one half of the pan and the onion to the other. Fry for 8-10 minutes, turning the sausages occasionally, until cooked through and brown all over and stirring the onion until softened and golden brown. Remove the sausages from the pan, cover and keep warm.
4. Meanwhile, with the onions in the pan, add the flour and cook it out for 1 minute. Gradually stir in the stock until the flour is smoothly blended in. Add the glaze and mixed herbs and allow to simmer for 2-3 minutes, stirring, until thickened. Season to taste.
5. For the greens, in a saute pan, heat the butter over a medium heat. Add the savoy cabbage to the pan along with the garlic and 2 tablespoons of water, give a quick stir and pop a tight fitting lid on. Leave to cook for 5 minutes or until tender, tossing occasionally. Season to taste with salt and pepper.
6. Divide the mash between serving plates. Arrange two sausages on top of each and spoon the onion gravy over. Arrange the greens on the side and serve.