Plat
Honey & Mustard Bangers with Chive & Boursin Mash
45 minPour 4Nutri-Score C€€
C
45 min
45 minHoney & Mustard Bangers with Chive & Boursin Mash
recette de
@propersaucepot
@propersaucepot
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pork sausagesViandes8 morceaux
honeyÉpicerie40 g
Dijon mustardÉpicerie30 g
wholegrain mustardÉpicerie20 g
olive oilÉpicerie15 ml
potatoes (peeled and cut into chunks)Fruits et légumes1 kg
Boursin cheeseProduits laitiers150 g
butterProduits laitiers50 g
milkProduits laitiers60 ml
chives (finely chopped)Fruits et légumes15 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
679kcal
- Glucides
- 48 g
- Protéines
- 24 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Presse-purée
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Peel the potatoes and cut them into even chunks.
- Place them in a saucepan, cover with cold salted water and bring to a boil.
- Cook until a knife slides in easily, then drain in a colander.
- Étape 2
Make the honey & mustard glaze
- Mix the honey, Dijon mustard and wholegrain mustard in a small bowl.
- Étape 3
Cook the sausages
- Heat the olive oil in a frying pan over medium heat.
- Add the sausages and brown them on all sides until nearly cooked through.
- Pour in the honey and mustard glaze and turn the sausages to coat.
- Let the glaze bubble and thicken, turning the sausages so they are sticky and glossy.
- Étape 4
Mash the potatoes
- Mash the drained potatoes with the butter and milk until smooth.
- Stir in the Boursin cheese until melted and creamy.
- Fold through the chopped chives and season with salt and black pepper.
- Étape 5
Serve
- Spoon the chive and Boursin mash onto plates.
- Top with the honey and mustard bangers and spoon over the pan glaze.