Sticky Sausages & Smoky Mash

Chef Jo Pratt: “This family favourite is perfect for dinner time – a classic, hearty dish packed full of flavour and really comforting for when the days start to get shorter and the temperature starts to drop.”


For the sausages and onions
20g Gold from Flora
8 good-quality, thick pork sausages
3 onions, peeled and sliced
a few sprigs of thyme, sage and/or rosemary
2 tbsp maple syrup
1 tbsp wholegrain mustard, (optional)
1 tbsp fresh orange juice

For the mash:
900g-1kg mixed root vegetables
(such as parsnip, swede, sweet potato,
potatoes and carrot, peeled and cut into
20g Gold from Flora
1⁄2 -1 tsp smoked Paprika

Serving suggestion
125g fresh or frozen peas
125g green beans, halved
150g Tenderstem broccoli, cut into
bite-size pieces
1 knob of Gold from Flora

Sticky Sausages & Smoky Mash

Preheat the oven to 200°C/180°C fan/gas 6. To cook the sausages and onions, heat a large roasting tray on the hob and add 15g of Gold from Flora. Once melted, add the sausages and lightly brown all over. Push to one side, melt the remaining half of Gold from Flora in the empty side of the baking tray and scatter in the onions and herbs. Toss to coat in the melted Gold from Flora then spread over the base of the whole tray and sit the sausages on top. Season with pepper, and then place in the oven for 35-45 minutes, turning the sausages

occasionally and moving the onion around to prevent it from sticking. Once cooked the onions will be a lovely golden colour. Meanwhile, put the root vegetables in a large saucepan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well. Return to the pan and allow the steam to evaporate for a minute before mashing with the Gold from Flora, 1⁄2 tsp smoked paprika, salt and freshly ground black pepper. Add more smoked paprika for a stronger flavour.

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