Dijon & Red Wine Sausages with Mash


Serves 2
Prep time: 15 minutes
Cooking Time: 10 minutes


1 x 560g can Plumrose Skinless Hotdogs
1 red capsicum
8 asparagus
4 spring onions, washed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/4 cup finely chopped fresh parsley
Creamy mashed potato to serve


Pan fry

Drain the Plumrose Skinless Hotdogs and pat dry with paper towel. Slice the capsicum, asparagus and spring onions into finger length strips (so they are about the same length and thickness).

Heat a non stick pan, and panfry the sausages for 4 minutes. Add the vegetables and continue to panfry for another 5 minutes. Toss in the remaining ingredients and warm through, then serve spooned over creamy mash.

Wine / Beer Match

Shiraz, Cab Sav, Merlot blend