Pork and Apple Sausages with Creamy Mash, Sauerkraut & Mustard

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot, add 1 Tsp of salt and bring to the boil. Cook until tender, about 8-10 minutes.

Tip! If we're feeling lazy we don't peel the potato.

Heat a pan with a drizzle of oil over medium heat and add sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through. Bring a pot of water to boil for cooking the veggies in step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Drain potatoes, add thickened cream and mash until smooth. Season with salt and pepper. Cover with lid to keep warm.

Trim the tops from the both the butter and green beans. Add the veggies to the boiling water and cook for 3-4 minutes until cooked to your liking. Drain and set aside to keep warm. While the veggies are cooking, pick flatleaf parsley leaves (discard stems) and roughly chop.

Tip! Microwaving the vegetables in a covered dish with a little water also works well.

Divide the creamy mash, veggies and sauerkraut between plates and top with sausages. Garnish with the parsley and serve the Dijon mustard on the side. Enjoy!

Tip! The saurkraut can be warmed in a pot over a medium heat for 4-5 minutes if you prefer to serve it hot.

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot, add 1 Tsp of salt and bring to the boil. Cook until tender, about 8-10 minutes.

Tip! If we're feeling lazy we don't peel the potato.

Heat a pan with a drizzle of oil over medium heat and add sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through. Bring a pot of water to boil for cooking the veggies in step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Drain potatoes, add thickened cream and mash until smooth. Season with salt and pepper. Cover with lid to keep warm.

Trim the tops from the both the butter and green beans. Add the veggies to the boiling water and cook for 3-4 minutes until cooked to your liking. Drain and set aside to keep warm. While the veggies are cooking, pick flatleaf parsley leaves (discard stems) and roughly chop.

Tip! Microwaving the vegetables in a covered dish with a little water also works well.

Divide the creamy mash, veggies and sauerkraut between plates and top with sausages. Garnish with the parsley and serve the Dijon mustard on the side. Enjoy!

Tip! The saurkraut can be warmed in a pot over a medium heat for 4-5 minutes if you prefer to serve it hot.