Vega Sausages with Broad Bean Sauce on Mashed Potatoes

Vega sausages with a broad bean sauce on a bed of mashed potatoes. Absolutely delicious. 

How to make it? Blanch the shelled broad beans briefly, max 5 minutes. Fry the vega sausages (these are from Brandt & Levie — really good!) for about 8 minutes, turning on all sides. I sliced them before cooking. Remove the sausages from the pan, add some olive oil and about 25g of butter. Add a chopped onion and two anchovies, let it soften, then deglaze with half a glass of white wine. Add about two glasses of vegetable stock. Add a spoon of Mustard. Then parsley, salt, pepper and a squeeze of lemon. Blend everything until smooth, return to the pan, add the broad beans, warm through, and add the sausages back in.

Pour it all over mashed potatoes.

All organic. Naturally. 

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