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Sausages with creamy mustard sauce
Fruit and vegetables
300g/10½oz
new potatoes
, quartered
2 medium
carrots
(around 150g/5½oz), peeled and cut into batons
1 medium
parsnip
(around 125g/4½oz), peeled and cut into batons
½ medium
onion
, cut into 8 wedges
1 medium
courgette
(around 175g/6oz), halved lengthways and cut into 1.5cm/⅝in chunks
cooked green vegetables, such as shredded
cabbage
or kale, to serve
Tins, packets and jars
1 tsp
wholegrain mustard
1 tsp
Dijon mustard
Cooking ingredients
3 tsp
sunflower oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
4 tbsp
double cream
Meat, fish and poultry
4 good-quality
sausages
Other
100ml/3½fl oz
apple juice
or cider
Back to recipe
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