These garlic, honey & soy glazed sausages on cheesy mustard mash are absolutely devine and are perfect for easy midweek dinners.
Growing up we had a the traditional meat and three veg a few times a week and I absolutely loved them. My mother would often try different ways to have it so that it wasn’t plain & boring for us. My take on your meat and three veg brings back memories of a few different ways my mother used to do them when I was growing up.
These garlic, honey & soy glazed sausages are great for those cool winter nights and is super quick and simple to make. You can save a bit of time by marinating the sausages in the morning before you go to work so all you have to worry about is the mash and your veges. With the veges I like to keep it simple and just put some broccolini & dutch carrots in a bowl and coat them with garlic and olive oil.
Garlic, Honey & Soy Glazed Sausages on Cheesy Mustard Mash
Course: DinnerCuisine: British/Australian Fusion4
servings40
minutes30
minutesSausage Ingredients
8 8 beef sausages
3 3 cloves of garlic minced
1/4 cup 1/4 honey
2 Tbsp 2 dark soy sauce
- MASH INGREDIENTS
8 large 8 potatoes
1 Tbsp 1 dijon mustard
1/2 cup 1/2 parmesan cheese
2 Tbsp 2 butter
1 cup 1 milk
- OTHER INGREDIENTS
Vegetable such as carrots, broccolini etc
Directions
- In a mixing bowl, add your garlic, honey & soy sauce and mix them together.
- Put your sausages into the bowl and coat them all with the glaze and put back in the fridge for at least 30 minutes.
- Turn your oven on at 200°C.
- Place your sausage an oiled tray or baking paper and bake for 30 minutes.
- On a separate tray put in your side veges bake for 30 minutes.
- Cut up your potatoes into cubes and place into a pot of boiling water for 15-20 minutes or until tender.
- Drain the potatoes and place them back in the pot and add your mustard, butter and milk and mash them up until you get a rustic creamy texture.
- Remove your sausage and side vegetables from the oven.
- Place the parmesan on the mash and with a wooden spoon, fold the parmesan into the mash.
- Plate up & serve. Enjoy!
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