1 Cook the potato and parsnips in a pan of boiling water until tender. Heat a griddle pan and cook two sausages for 10-12 minutes, turning regularly. 2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar until dissolved, then add the cranberries and simmer for 5-6 minutes, or until the cranberries begin to break down. 3 Remove 1 tbsp cranberries, reserve, and add the orange juice to the pan. Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter and 1 tbsp double cream. Season. Serve the mash with the griddled sausages and chutney. 4 Heat 1 tbsp olive oil in a pan, add the onion and ground cinnamon and cook gently until the onion has softened. 5 Slit the skin on the remaining sausages and put the sausagemeat into a bowl. Season, add the reserved cranberries, softened onions, lemon zest and chopped mint, and shape the mixture into eight small patties. 6 Heat 2 tbsp olive oil in a frying pan, add the patties and cook on each side for 2-3 minutes. 7 Cook the peas according to the packet instructions and drain. Heat 15g/ 1/2oz butter in a small saute pan, add the peas and garlic and cook for two minutes. 8 Add the shredded cabbage leaves and cook for another few minutes, or until they begin to wilt. Stir in 1 tbsp double cream and serve with the patties. NOTES : Chef - Patrick Anthony Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 162 (47%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 37.1mg||11 %|
|Sodium 153.8mg||5 %|
|Potassium 56.7mg||1 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 46.5g|
|Protein 0.6g||1 %|
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Calories per serving: 347
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