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Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

UK Sausage Week Recipe Idea: Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

Created especially for UK Sausage Week:

Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy.

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Ingredients

Serves 4

  • 3 good sized baking potatoes
  • 15ml oil
  • 5g salt and pepper mix
  • 2-3 Arthur Pipkins Gluten Free Lincolnshire sausages per person
  • 20g English mustard
  • 50g wholegrain mustard
  • 100g unsalted butter
  • 300ml best quality chicken or beef gravy
  • 25g best quality onion chutney

Directions

  • Prick the potatoes all over. Rub with oil, salt and pepper then bake at 190°C in a fan oven for about 1 hour or until nicely baked and soft.
  • Scoop out the potato and add to a mixing bowl.
  • Mash well with a masher and add the butter and seasoning to taste.
  • This can be reheated when needed by adding a splash of milk and heating in a non-stick saucepan over a low heat.
  • Grill the sausages until thoroughly cooked and coloured well on all sides.
  • Add the onion chutney to the gravy.
  • Stir in the wholegrain and English mustard into the mash.

To serve

Serve the sausages on top of the mash and pour over the rich onion gravy.

 

Arthur Pipkins Premium Gluten Free Lincolnshire Sausages with Traditional Mash, Mustard and Gravy

 

 

 

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