300 g pack smoked back bacon rashers
454 g pack butchers choice pork sausages
2 tbsp (1 oz) 25 g butter
500 g potatoes, peeled, cut into 2 cm cubes and par boiled
1/2 x 350 g pack spinach leaves
1/4 tsp nutmeg
freshly ground black pepper
142 ml carton sour cream
2 tsp English mustard
454 g pack butchers choice pork sausages
2 tbsp (1 oz) 25 g butter
500 g potatoes, peeled, cut into 2 cm cubes and par boiled
1/2 x 350 g pack spinach leaves
1/4 tsp nutmeg
freshly ground black pepper
142 ml carton sour cream
2 tsp English mustard
method
300 g pack smoked back bacon rashers
454 g pack butchers choice pork sausages
25 g butter
500 g potatoes, peeled, cut into 2 cm cubes and par boiled
1/2 x 350 g pack spinach leaves
1/4 tsp nutmeg
freshly ground black pepper
142 ml carton sour cream
2 tsp English mustard
454 g pack butchers choice pork sausages
25 g butter
500 g potatoes, peeled, cut into 2 cm cubes and par boiled
1/2 x 350 g pack spinach leaves
1/4 tsp nutmeg
freshly ground black pepper
142 ml carton sour cream
2 tsp English mustard
serving amount
serves: 4
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