BANGERS WITH MASH, LEEK & MUSHROOMS
SERVES 4 PREP 20 MINS COOK 30 MINS
• 1.5kg Dutch cream potatoes • 500g Cumberland pork sausages • 90g butter, chopped • 200g portobello mushrooms, sliced • 2 tsp lemon thyme leaves • 1 garlic clove, crushed • 1 leek, trimmed, sliced • 2 tsp Dijon mustard • ½ cup dry white wine • ½ cup milk • ½ cup cream • parsley, green vegies, to serve 1 In a saucepan of boiling salted water, cook potatoes 20-25 mins until tender. Drain.
2 Heat frying pan on medium. Cook sausages 10-12 mins, turning, until cooked through. Remove from pan.
3 In same pan, melt 25g butter on medium. Saute mushrooms, thyme, garlic, leek, 4-5 mins until leek softens. Stir in Dijon, then wine,…
