Name: Sticky maple pork sausages
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 thin pork sausages (650g); 500 gram frozen peas; 2 x 475g tubs mashed potato; 1/3 cup (80ml) pure maple syrup; 1/4 cup (55g) firmly packed brown sugar; 1 teaspoon dijon mustard; 1/4 cup (60ml) orange juice

Ingredients

8 thin pork sausages (650g)

500 gram frozen peas

2 x 475g tubs mashed potato

1/3 cup (80ml) pure maple syrup

1/4 cup (55g) firmly packed brown sugar

1 teaspoon dijon mustard

1/4 cup (60ml) orange juice

Method

1.Cook sausages on a heated oiled barbecue flat plate, turning, 10 minutes or until cooked through.

2.Meanwhile, boil, steam or microwave peas until just tender.

3.Microwave mashed potato according to directions on tub.

4.Combine maple syrup, sugar, mustard and juice in a small bowl.

5.Return sausages to the barbecue flat plate with syrup mixture; cook 3 minutes or until syrup is thick and sausages are coated.

Larger supermarkets stock ready-mashed potato, either in the freezer or refrigerated sections. You can also make your own.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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