Brussels Sprouts, Mashed Potato & Sausage Bowl with Creamy Dijon Sauce
, 30 min, 2 servings
Roasted sausages and Brussels sprouts served over creamy mashed potatoes with a tangy Dijon mayo dressing.
| prepPreheat oven to 230°C / 450°F | ||||
| 230 g Brussels sprouts | Halve sprouts, slice sausages onto sheet pan | Drizzle with oil, season, roast 230°C/450°F 18–20 min | Divide potatoes, top with sprouts & sausages, drizzle sauce | |
| 2 pork sausages | ||||
| salt (for roasting) | ||||
| black pepper (for roasting) | ||||
| extra virgin olive oil (for roasting) | ||||
| 2 medium red potatoes | Boil salted water, cook potatoes 7–10 min | Drain potatoes, return to saucepan | Mash potatoes with butter, milk & seasoning | |
| salt (for boiling water) | ||||
| butter, unsalted | ||||
| 59 ml whole milk | ||||
| salt (for mashing) | ||||
| black pepper (for mashing) | ||||
| extra virgin olive oil (for sauce) | Whisk oil, Dijon, mayo, vinegar, sugar & seasoning | |||
| Dijon mustard | ||||
| mayonnaise | ||||
| red wine vinegar | ||||
| brown sugar | ||||
| salt (for sauce) | ||||
| black pepper (for sauce) | ||||
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