Directions

1. Put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender. Steam the leek and cabbage over the potatoes for the last 5-6 minutes of cooking.

2. Meanwhile, melt a knob of the butter in a frying pan over a medium heat and cook the sausages, turning them occasionally, for about 10 minutes, until browned all over and almost cooked through. Drain the potatoes, reserving 6 tbsp of the cooking water. Put the potatoes back in the pan and dry over a low heat for 30 seconds or so. Add the milk, bring it to the boil, take off the heat and add the rest of the butter. Season well with salt and pepper and mash until smooth. Drain the greens well and stir them into the mash with a good sprinkling of nutmeg, to taste. Drain almost all the fat from the frying pan if necessary. Mix the mustard and honey in a small bowl, then spoon it over the sausages with the reserved cooking water and cook for another minute or so, turning them, until they are cooked through and have a sticky glaze. Serve the mash with the sausages piled on top and drizzled with any extra sticky glaze.