Today we have a twist on a true family favourite: sausage and mash! With rich Toulouse sausages rolled into delicious bite sized meatballs, these sausages are packed full of flavour, which helps make the accompanying gravy so delicious. The silky-smooth, white bean mash is quick, easy and super tasty too! We used up some of the last Brussel sprouts of the season, but you can enjoy with any seasonal vegetables you fancy.
Ingredients (serves 4)
- 8 Toulouse sausages
- 1 heaped tbsp flour
- 1 carrot (fine diced)
- 1 stick celery (finely diced)
- 1 red onion (fine sliced)
- 1 white onion (fine sliced)
- 1 clove garlic (crushed)
- 1 tbsp tomato puree
- 600ml water
- Salt and pepper to taste
For the mash:
- 3 x 400g tins of butter beans (drained)
- 1 tsp dijon mustard
- 50g butter
- 2 heaped tbsp creme fraiche
- Salt and white pepper to taste
- Remove the skins and divide each sausage into 3 meatballs.
- Add the meatballs to a deep pan with a dash of oil on a high heat and fry the meatballs until they have sealed and taken a nice colour. Remove and set aside.
- Using the same pan, with about a tablespoon of oil on a low heat, saute the onions, garlic, celery and carrots for 10 minutes until soft and sweet.
- Stir in the flour and cook for a further minute and then turn up the heat, adding the tomato puree and cook until adding a little colour, and then add the meatballs back.
- Add the water to the pan, bring to the boil and simmer for 20 minutes.
- Whilst the meatballs in gravy are simmering away, add the drained white beans to a food processor and blitz into a smooth consistency.
- Add the butter to a small saucepan on a medium heat and melt, add in the bean mash with the creme fraiche, mustard and seasoning. Stir well and cook until piping hot.