Glamorgan Sausages With Green Beans and Creamy Broccoli Mashed Potato

Prepare ingredients: Bring a saucepan of salted water to the boil. Thinly slice the leeks, finely chop the fresh parsley and thyme, grate the cheese, chop the potatoes into small cubes, and cut the broccoli into small florets.

Prepare breadcrumb mixture: Sauté the leeks in melted butter until softened, then mix with fresh breadcrumbs, parsley, thyme, and cheese in a bowl. In another bowl, mix together the egg and English mustard, seasoning with salt and pepper. Combine the leek-breadcrumb mixture with enough egg mixture to hold it together.

Shape and coat sausages: Divide the mixture into even portions, shape into sausages, dip in the egg mixture, and roll in dried breadcrumbs to evenly coat. Place the sausages on a plate, cover with cling film, and refrigerate.

Cook vegetables: Add the potato and broccoli to the boiling water, cooking until tender. In a separate pan, sauté green beans in olive oil over medium-high heat until tender-crisp, seasoning with salt and pepper.

Cook sausages: Heat olive oil in a frying pan over high heat, then cook the glamorgan sausages until browned and crispy on the outside.

Prepare mashed potato: Drain the potato and broccoli, return to the saucepan over low heat, and mash. Add milk and remaining butter, season with salt and pepper, and continue mashing until smooth and creamy.

Serve: Distribute the glamorgan sausages, green beans, and broccoli mashed potato among the serving plates. Garnish with lemon slices and enjoy!