Mustard Sausages n Colcannon
- 511 g Extra Lean Pork Mince
- 1 Large Egg - Beaten
- 1 Garlic Clove - Crushed
- 4 Spring Onions - Finely Chopped
- 2 Level Tsp English Mustard
- Salt & Freshly Ground Pepper
- 908 g Potatoes - Peeled
- 1/2 Pint / 284ml Vegetable Stock
- 312 g Savoy Cabbage - Finely Shredded
Mix the pork mince in a bowl with the egg, garlic, spring onions and mustard. Season and mix well.
Roll the mixture into 12 sausage shapes and chill them for at least 15 minutes.
Meanwhile, cook the potatoes in lightly salted boiling water for 25 minutes. Drain and leave to steam in a colander.
Pour the stock into a saucepan and bring to the boil. Add the cabbage and cook, covered, for 5 minutes. Add the potatoes to the cabbage and stock and mash thoroughly. Season to taste and keep warm.
Cook the sausages in low calorie cooking spray for 15 minutes, turning frequently so they brown evenly. Check they are cooked through.
Serve with the colcannon (Mash & Cabbage) and vegetables of your choice.