Mustard and lemon sausages with carrot mash
Nigel Slater’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference.
Ingredients
- 8 plump pork sausages
- 2 tbsp grain mustard
- a tbsp smooth Dijon mustard
- 3 heaped tbsp runny honey
- 2 tbsp lemon juice
For the mash
Method
Set the oven at 200C/400F/Gas 6.
Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly.
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.
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.
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.