Sausages seem to have had a rebirth lately with so many gourmet varieties available. This recipe is best made with a meaty sausage with gutsy flavours. We used Little Boys Pork and Herb Sausages.

Ingredients

Mustard Mayo

• 3 egg yolks
• squeeze lemon juice
• 1 teaspoon dry mustard
• 1 cup olive oil
• 1 tablespoon wholeseed mustard

Feta Mash

• 700-800 grams starchy (mashing) potatoes
• 50 grams butter
• 2-3 tablespoons milk
• 100 grams feta cheese, crumbled
• ¼ cup finely chopped parsley

Sausages

• 12 gourmet sausages
• about 16 sage leaves

Method

Mustard Mayo

1. Place the egg yolks, lemon juice and dried mustard into a food processor. With the motor running, slowly pour the oil down the feed tube, very slowly so that it can be absorbed by the egg yolks. Too fast and the mixture will separate. ( see Cook’s Tip) Once half the oil has been added, you can pour a little faster. Season to taste with salt, pepper and lemon juice and then fold or pulse in the mustard. Keep in a covered container in the refrigerator.

Feta Mash

1. Peel and cut the potatoes in even-sized pieces. Cook in boiling salted water until tender. Drain and mash with the butter and milk, adding more milk if required. Stir in the feta and parsley and keep warm.

Sausages

1. Pierce three sausages on to wooden skewers placing 2 sage leaves between each sausage. If wished use 2 skewers. Grill or pan fry the sausages until golden and cooked. Serve with the Feta Mashed Potatoes and the Mustard Mayonnaise.

Cooks Tips

Should your mayonnaise separate, stop adding the oil. Place a new egg yolk into a clean bowl and very, very gradually whisk in a teaspoonful of separated mixture at a time. Once the mixture comes back together, continue to whisk in the oil.