Gluten free sausages with crushed new potatoes, tenderstem broccoli and port sauce.Sausages & Crushed New Potatoes

Serves 4

Preparation Time 5 mins

Cooking Time 15 mins

 

Ingredients

2 packs of Musk’s Gluten Free Sausages

700g new potatoes, washed and halved

200g of tenderstem broccoli

2 medium shallots (approx 60g each), finely chopped

150g butter

2 tbsp fresh parsley, chopped

1 small clove of garlic, finely chopped

3-4 fresh sage leaves, coarsely chopped

120ml port or Marsala wine

150ml chicken stock

 

Cooking instructions

Preheat the grill to a high heat. Grill the sausages, turning occasionally, for 10-12 minutes or until cooked through.

Meanwhile, cook the new potatoes in lightly salted boiling water for 8-10 minutes, or until tender.

Once the sausages and potatoes are cooking, heat 25g butter in a small frying pan over a low heat and gently fry the shallot, garlic and sage for 4-5 minutes, or until soft. Turn up the heat and pour in the port. Simmer rapidly for 1-2 minutes, or until reduced by half, then add the chicken stock and simmer gently for 5 minutes.

Meanwhile, boil or steam the tenderstem broccoli for 3-4 minutes, or until tender.

Strain the sauce through a sieve into a clean saucepan and return to the heat. Gradually whisk in 25g butter, a little at a time, until the sauce is thick and glossy. Season to taste with salt and pepper.

Drain the new potatoes and lightly crush with a fork. Mix in 100g butter and parsley and season to taste with salt and pepper.

Serve the grilled sausages with the crushed new potatoes, tenderstem broccoli and port sauce.