This is like a big hug on a plate. It's so straightforward to do, and pretty much does all the work for you. Though it is such a simple dish, there are some good strong flavours to help lift it out of the mundane. You can really use any veg mash you like but as celeriac is my favourite and carrot compliments the sweetness in the sauce, and it's good to have an earthier vegetable like swede to balance it out. I've taken a picture of some of the ingredients because photographing cooked sausages is no easy feat. I challenge all photographers to make this and then create an appetising picture. It is feasible, but I had a hot dinner to worry about. Well, here you go:
Serves 4
A pack of sausages (I like Cumberland for this one)
2 tbsp of wholegrain mustard
1 tbsp of Dijon mustard
3 tbsp runny honey
One celeriac (small)
5 small-medium carrots
One swede (small)
2 tbsp of fresh thyme, picked from the woody stalk
Large knob of salted butter (if mash seems very dry, then add more I say)
Preheat the oven to 190C.
Chop up the veg into inch cubes so they don't take forever to cook. Cook in salted boiling water for about 20 minutes - check that they are tender before emptying the water. When you put the veg into the water put the sausages into the oven. Cook the sausages for twenty minutes and make sure you have your honey, and mustards mixed together. When the sausages are nicely browned pour the honey mustard mixture over the sausages, coat evenly and return to the oven for a further five minutes. In the last few minutes of the sausages cooking, drain the veg, add the butter and thyme and let it steam for a minute or two. Get your masher out and work quickly to combine the veg.
Give a generous scoop to each person and top with two sausages per person.
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