Recipe: Maple Sausage and Brussel Sprouts Hash

Posted on Nov 24 2014 - 3:10pm by Samantha Clark
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Another yummy recipe provided with compliments by M&S.

Ready in 35  minutes, Serves 4Maple sausage  Brussels Sprout Hash (3)


  • 6 pork and sweet chilli sausages
  • 400g Charlotte potatoes
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 garlic clove, finely chopped
  • 300g Brussels sprouts, quarterer
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp maple syrup
  • 4 eggs


1.      Slit the sausage skins, remove the sausage meat and transfer to a bowl. With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.

2.      Boil the potatoes for 10-12 minutes, until tender; drain and refresh under cold water. Cut into bite-size pieces. Heat half the oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often, until browned and cooked through. Remove with a slotted spoon and keep warm.

3.      Put the onion into the pan and cook for 4-5 minutes, until softened. Add the garlic and sprouts, and cook for a further 2 minutes. Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden. Stir in the sausage balls, thyme and maple syrup; keep warm.

4.      Heat the remaining oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set. Divide the hash among 4 serving plates and top each with a fried egg.

Per serving:

514 calories, 31.1g fat (9.3g saturated), 34.9g carbohydrates, 13.9g sugar, 7.5g fibre, 25.9g protein, 1.34g salt

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1 Comment so far. Feel free to join this conversation.

  1. website here 12th January 2015 at 1:15 pm -

    You’ve given me some very nice tips to take over to my business.

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