SAUSAGES WITH CRUSHED POTATOES AND PEAS: 1 Cook the potatoes in a large pan of boiling water. Add the shelled peas to the pan for the last five minutes of cooking time. Heat the oil in a shallow pan and fry the sausages. 2 As the sausages brown, add the honey, cloves, ginger, wine, vinegar and mustard. Continue cooking turning frequently until cooked through. 3 Drain the cooked potatoes and peas, lightly mash with the butter and cream. Add the mint, season and serve with the potatoes. STIRFRIED SPROUTS WITH GAMMON: 1 Heat the oil in a wok, add the sprouts and thyme. Stir-fry until just tender, add the remaining ingredients and cook for a further five minutes. Season and serve. TOAD IN THE HOLE: 1 Roughly chop the sausages and fry in a shallow ovenproof pan. Add 30ml/2tbsp sage to the sausages and season well. Beat the eggs, milk, cream, flour and remaining sage together in a jug. 2 Pour over the sausage pieces and oven bake for 10-12 minutes or until the batter has set. Per serving: 1709 Calories (kcal); 84g Total Fat; (44% calories from fat); 43g Protein; 195g Carbohydrate; 444mg Cholesterol; 589mg Sodium Food Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 15 1/2 Fat; 3 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (16593g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 48559 (93%)|
|Amt Per Serving||% DV|
|Total Fat 5395.5g||7194 %|
|Saturated Fat 3252.9g||16264 %|
|Monounsaturated Fat 1609.5g|
|Polyunsanturated Fat 237.2g|
|Cholesterol 21525.8mg||6623 %|
|Sodium 12697.9mg||438 %|
|Potassium 16686.7mg||439 %|
|Total Carbohydrate 588.1g||173 %|
|Dietary Fiber 21.9g||87 %|
|Sugars, other 566.3g|
|Protein 527.8g||754 %|
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Calories per serving: 52235
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