Heat the oil in a frying pan, add the sausages and cook for 10 minutes, turning occasionally. Add the shallots and mushrooms and cook for a further 5 minutes, until the sausages are cooked through. Remove the sausages from the pan and keep warm. Pour in the wine, stock and blended cornflour. Bring to the boil and simmer for 1 minute, stirring continually. Return the sausages to the pan and cook in the sauce for a further 2-3 minutes, adding seasoning to taste. Meanwhile, mash the freshly cooked potatoes with the butter and milk. Stir in the herbs, garlic and seasoning and serve with the sausages, sprinkled with freshly chopped parsley. NOTES : These delicious sage flavoured sausages are enhanced by the rich wine sauce and creamy herb potatoes.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4|
|Calories from Fat: 37 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.2mg||3 %|
|Sodium 40.6mg||1 %|
|Potassium 941.9mg||25 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 29.3g|
|Protein 4.7g||7 %|
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Calories per serving: 236
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