Bangers with Mustard Sauce and Stoemp
3 carrots, coarsely chopped
3 potatoes, coarsely chopped
chicken stock
olive oil
1 large onion, chopped
2 bacon rashers, chopped
1 large garlic clove, crushed
1 heaped tbsp freshly chopped parsley
a good dollop of butter
¼ tspn nutmeg
4-8 thick sausages
2 cups beef stock
a good dollop of mustard
½ can diced tomatoes
fresh thyme
3 potatoes, coarsely chopped
chicken stock
olive oil
1 large onion, chopped
2 bacon rashers, chopped
1 large garlic clove, crushed
1 heaped tbsp freshly chopped parsley
a good dollop of butter
¼ tspn nutmeg
4-8 thick sausages
2 cups beef stock
a good dollop of mustard
½ can diced tomatoes
fresh thyme
Place carrots and potatoes in a pot, just cover with chicken stock and simmer until tender. At the same time, heat a little oil and gently saute onion, bacon and garlic. Add onion mix to carrots and potatoes. Stir and continue to cook for a few minutes. Then add parsley, butter and nutmeg. Coarsely mash and taste for seasoning. In another pan, blanch sausages in simmering water until just firm when squeezed. Then cook in a little oil until golden brown. To make sauce, place beef stock, mustard and tomatoes in a pot and reduce quite heavily, stirring now and again. Taste for seasoning. To serve, place a good dollop of stoemp on each plate. Top with sausages, spoon sauce over and garnish with thyme.