• Serves: 4 to 6
• Prep time: 10 minutes
• Cooking time: 40 minutes

Ingredients

Salt
Pepper
Olive oil
6 x Black Rock Butchery Sausages
For the mash:
6 x Agria potatoes quartered
3T Horseradish sauce
50g Butter
¼c Cream
For the sauce:
50g Butter
1T Mustard seeds
2 Sprigs rosemary
3 x Onions sliced
3 x Garlic cloves chopped
½ Red cabbage shredded
2T Sugar
1b Bitter beer
½L Beef stock

Method

•  Pre heat your oven to 200°C on fan bake
•  Put a pot of salted water on to boil for the potatoes

For the sauce:
•  Heat your butter and a splash of oil in the pan
•  Add your rosemary sprigs and mustard seeds
•  Once you smell the rosemary add the onions and brown them
•  Add the garlic cabbage, sugar and cook until soft
•  Add the beer, season and reduce by ¼
•  Add the stock and cook on a medium heat until reduced by half

For the mash:
•  Boil the potatoes in the water until tender
•  Drain and add the butter, horseradish and cream
•  Mash until smooth

For the sausages:
•  Brown your sausages
•  Transfer them to a roasting tray and cook for 10 min
 

To Serve

Put a big scoop of mash in the middle of the plate and top with the sausages then spoon over the cabbage & sauce.

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