Chicken and bacon sausages with bread mash recipe

This delicious variation on the traditional sausage supper will be a sure winner for all the family

Ingredients

For the sausages:

• 450g (1lb) raw chicken breast (weight without skin and bone)
• 300g (10oz) unsmoked fatty bacon
• 60g (2oz) white breadcrumbs
• 1 medium egg, beaten
• 1 clove garlic, crushed
• 1 teaspoon each salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil

For the mash:

• 30g (1oz) butter
• 1 small onion, peeled and chopped
• 1 small clove garlic, peeled and crushed
• 200ml (7fl oz) milk
• 125g (4oz) day-old white bread
• 100ml (3½fl oz) single cream
• Salt and freshly ground black pepper
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon chopped fresh thyme leaves
• Cranberry relish, or sauce, for serving

Method

1. To make the sausages:
   1. Roughly chop the chicken and bacon and put in a food processor with the breadcrumbs, egg, garlic and seasoning.
   2. Process until mixed but not too smooth
   3. Mix in the thyme
   4. Divide the mixture into 12, shape into sausages
   5. By hand, rub each sausage in oil
   6. Chill, covered, until ready to cook
   7. Fry sausages in a non-stick pan, adding extra oil, if necessary, for 12-15 minutes over a medium heat, until cooked through and browned.
   To make the mash: 
   1. Melt the butter gently in a frying pan, add the onion and garlic and let them soften for 5 minutes
   2. Add the milk and set aside until ready to serve
   3. Reheat, then add small chunks of bread and the cream to the pan until the bread soaks up the milk and cream.
   4. Season well, adding freshly grated nutmeg
   5. Serve mash sprinkled with thyme leaves, along with the sausages and cranberry relish or sauce.