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Honey & Mustard Bangers with Chive & Boursin Mash
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Honey & Mustard Bangers with Chive & Boursin Mash

45 minServes 4Nutri-Score C€€
from @propersaucepot1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pork sausagesMeat8 pieces
  • honeyPantry40 g
  • Dijon mustardPantry30 g
  • wholegrain mustardPantry20 g
  • olive oilPantry15 ml
  • potatoes (peeled and cut into chunks)Produce1 kg
  • Boursin cheeseDairy150 g
  • butterDairy50 g
  • milkDairy60 ml
  • chives (finely chopped)Produce15 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

679kcal

Carbs
48 g
Proteins
24 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Potato masher
  • Colander
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Make the honey & mustard glaze

    • Mix the honey, Dijon mustard and wholegrain mustard in a small bowl.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Spoon the chive and Boursin mash onto plates.
    • Top with the honey and mustard bangers and spoon over the pan glaze.
    Step 5
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