Chicken Sausages with Carrot Mash

• Slice the onion into half rings.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 3 - 4 minutes until evenly browned.
• Add the onion, then cover with the lid and reduce the heat to medium. Fry for 6 - 7 minutes or until the sausages are done, turning regularly. 

• Boil plenty of salted water in a pot or saucepan.
• Cut the head of the broccoli into florets and dice the stem.
• Boil the broccoli for 5 - 7 minutes.
• Drain and season with salt and pepper, then set aside.

Did you know... broccoli is considered a superfood, and for good reason; it's not only high in vitamins B, C and E but also calcium, potassium and iron.

• Add a knob of butter to the sausages, along with the ketjap and half of the mustard.
• Mix well, then deglaze with the stock.
• Set the heat to low and allow to reduce until serving.

• Mash the potatoes and carrots with the rest of the mustard and a splash of milk or cooking liquid as preferred.
• Season to taste with salt and pepper.