Glazed sausages with mushrooms and spring onion mash

A hearty meal of plump sausages served in a rich gravy, with creamy, tasty mash.

Serves: 4
Takes: 45 mins

8 thick sausages
2tbsp instant gravy granules
150ml water
400g tin chopped tomatoes
1tbsp tomato puree
For the mash:
800g potatoes, peeled and diced
3tbsp milk
25g butter
2 spring onions, finely chopped
1tbsp parsley

To serve:
4 large flat mushrooms
Steamed baby carrots
Steamed baby sweet corn
Steamed green beans

1. Grill the sausages for 10 mins. Meanwhile, mix together the granules and water in a frying pan. Add the chopped tomatoes and tomato puree. Simmer for 5 mins, stirring, then add the grilled sausages and simmer for a further 20 mins.
2. Meanwhile Grill the mushrooms and boil the potatoes for 15 - 20 mins. Drain the potatoes and add the milk and butter mash well and fold in the spring onions and parsley.
3. Place the mushrooms on a plate and spoon the mash in the centre. Top with the sausages and drizzle with the glaze. Serve with the steamed vegetables.

www.richmondsausages.co.uk.