Marry Me Sausage

Cook the potatoes

• Peel the potatoes then chop them into chunks. Cook them in a pan of boiling salted water, until a knife goes through them easily, around 10 - 12 minutes.

Cook the sausages

• While the potatoes are cooking, cook the sausages.
• Heat a dash of your preferred oil in a large frying pan over a medium heat. Add the sausages and fry until browned all over, around 7 - 8 minutes. Remove from the pan and when cool enough to handle, slice them.

Make the Marry Me Sauce

• Chop the red onion, peel and crush the garlic cloves.
• In the same pan you cooked the sausages in, heat another dash of oil and add the red onion, cook for 5 minutes until it starts to soften. Add the garlic, sun-dried tomatoes, tomato purée, dried oregano, and chilli flakes (if using). Cook for 1 minute until fragrant.
• Make up the chicken stock cube with 100ml boiling water per serving (400ml for 4 people, 200ml for 2 people).
• Pour in the stock and bring to a gentle simmer. Stir in the double cream and Parmesan.
• Return the sausages to the pan, pop a lid on and simmer for 5–10 minutes until the sauce thickens and coats the sausages. Add the spinach to the pan for the last 2 minutes of cooking.

Make the mash

• Drain the potatoes , then tip them back into the pan you cooked them. Over a low heat, cook them out for a minute or two - this helps dry them out to avoid gluey mash.
• Beat in the butter and milk then mash with a potato masher or fork. Season to taste.

Plate Up

• Plate up the *Marry Me Sausages with the creamy mash - tuck in and enjoy!