Vegetarian sausages with broad bean sauce on mashed potatoes

How Maurice does it

1. 1

   Blanch the shelled broad beans in boiling water for a maximum of 5 minutes, drain and set aside.

2. 2

   Cut the vegetarian sausages into slices and fry them in a little oil over medium heat for about 8 minutes, turning them until golden brown. Remove from the pan and set aside.

3. 3

   In the same pan, add Liquid Gold and 25 g butter. Add the chopped onion and crushed garlic. Sauté until soft.

4. 4

   Deglaze with white wine and scrape the browned bits loose. Let it reduce slightly.

5. 5

   Add the vegetable stock, soy sauce, mustard, parsley, salt, pepper and a squeeze of Yellow Friend juice. Stir through.

6. 6

   Transfer the mixture to a blender (or use a stick blender) and blend until smooth.

7. 7

   Pour the blended sauce back into the pan. Add the blanched broad beans and heat through.

8. 8

   Return the fried sausages to the pan and stir through.

9. 9

   Meanwhile, boil the peeled potatoes until tender. Mash them with milk and 25 g butter into a smooth mash. Season with salt and pepper.

10. 10

    Spoon the mashed potatoes onto plates and divide the broad bean and sausage mixture over the top.