Ingredients:
For the sausages & gravy:
- One pack 97% chipolatas
- 1 tsp Dijon mustard (optional)
- Oil for frying
- 1kg potatoes, peeled and chopped
- 1/2 small cabbage, shredded
- 1 leek, sliced
- 100ml milk
- 50g butter
- 100g mature cheddar (plus extra for topping)
- Salt & pepper
- 300g frozen peas
- 500ml gravy of choice
Method:
1. Boil potatoes in salted water for 15–20 minutes until soft. While they cook, fry the leeks in butter for 8 minutes, then add the cabbage and cook for 5 minutes until wilted. Drain the potatoes, mash with milk and butter, then stir in the cabbage, leeks, and cheese. Season with salt and pepper. Spoon into an ovenproof dish, top with extra cheese, and set aside.
2. Bake the mash at 200°C (180°C fan) for 15–20 minutes until golden.
3. Heat oil in a pan and cook the chipolatas over medium heat until browned and cooked through, about 12–15 minutes. Remove and set aside.
4. Boil peas for 2–3 minutes, drain, and toss with butter and mint if using.
Serve sausages with gravy over the baked mash and peas on the side.