Sticky Pepper Jam Sausages with Mash & Greens

Sticky Pepper Jam Sausages with Mash & Greens

Serves 4

Ingredients:

8 good quality Cumberland sausages

3 tbsp Rollicking Buckaroo Pepper Jam

1 tbsp wholegrain mustard

1 tbsp Worcestershire sauce

800g Maris Piper potatoes, peeled and quartered

50ml whole milk

2 tbsp butter

Salt & cracked black pepper

200g tenderstem broccoli

150g peas

Fresh parsley, to garnish

Method:

Preheat & Bake:
Preheat your oven to 200°C (fan 180°C). Place sausages in a roasting tray and bake for 20 minutes.

Glaze ‘em Up:
Mix the Rollicking Buckaroo Pepper Jam, mustard and Worcestershire sauce in a small bowl. Spoon the glaze over the sausages and return to the oven for another 10–15 minutes, turning once, until sticky and golden.

Mash Time:
Boil potatoes in salted water until tender (about 15–20 mins). Drain, then mash with butter and milk until smooth. Season to taste.

Greens on the Go:
While the mash cooks, steam or boil the broccoli and peas until just tender — about 3–4 minutes. Drain and toss with a bit of butter and a pinch of salt.

Plate It Up:
Serve the sticky sausages over a bed of creamy mash with greens on the side. Spoon over any extra glaze from the pan. Finish with a scatter of fresh parsley.