Devilled mushroom sausages

Name: Devilled mushroom sausages
Cook time: 25 min
Yield: 1

with mustard mash and gravy

Ready in around 25 mins

RECIPE FACT:

In this recipe the word devilled is referring to the use of strong spices. It is believed this term can date back to the 18th century when exotic spices were becoming more common in Europe.

Nutritional Info:

Energy: 2240kj (536Kcal)
Protein: 17g
Carbohydrate: 46g
Fat: 26g
Contains: Milk, Sesame, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the red onion, peel and slice into ½ cm slices. Top and tail the green beans. Finely chop the curly parsley discarding the stalks.
2. TO COOK THE MUSTARD MASH:

Add the steamed potatoes to a pot and pour in the mustard sauce, season with salt and place the pot over a medium-high heat. Bring up to a boil, cover with a lid and reduce heat to low. Cook for 4-5 mins checking regularly to ensure the cream isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid and keep warm. The mash will thicken up as it sits.
3. TO COOK THE BUTTERED GREEN BEANS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans season with salt and cook for 3-4 mins. Add a knob of butter and cook for a further minute. Remove from the pan into a serving bowl, sprinkle over the toasted sesame seeds and cover to keep warm.
4. TO COOK THE DEVILLED SAUSAGES:

Place the pan back over a medium heat with a drizzle of oil. Once hot add the onions, season with salt and cook for 3-4 mins stirring occasionally to caramelise. Add the mushroom sausages and cook for a further 5-7 mins. Turn the heat to high, pour in the devilled gravy and cook for 1-2 mins until the gravy has reduced slightly.
TO SERVE:

Spoon mustard mash onto a plate and top with devilled sausages pouring over gravy. Serve with buttered sesame green beans on the side. Sprinkle over the parsley.