Ingredients (serves 2):
• 4 large Natural Skinned Northern Ireland Pork Sausages

Sun-blushed Tomato Mash:
• 200g cooked mashed potato
• 25g sun-blushed tomatoes
• 15ml olive oil
• Chopped parsley

Green Beans in Streaky Bacon:
• 24 green beans (makes 2 parcels)
• Northern Ireland Streaky Bacon

Lyonnaise Onion Jus:
• 2 large onions, thinly sliced
• 100ml full bodied red wine
• 3 crushed garlic cloves
• ½ tsp of Herbe de Provence
• 125ml Pork Stock

Method:

Sun-blushed Tomato Mash:
• Place all ingredients together in a pan and heat until piping hot

Lyonnaise Onion Jus:
• Place all ingredients, expect the pork stock into a large stainless steel pot
• Bring to the boil and simmer (very gently) until liquid has evaporated and onions are cooked out
• Add the pork stock and reduce until slightly thickened
• Puree with a food processor and pass the final sauce through a sieve to achieve a smooth consistency 

Cooking Instructions:
• Blanch off the green beans for a few minutes in boiling salted water until cooked al dente and vibrant green.  Refresh in ice cold water and retain for use later
• Trim each of the beans and make into bundles of 12 per parcel
• Wrap each green bean parcel with a strip of streaky bacon.  Bake in the oven until the bacon is crispy and the beans are hot
• Pierce the sausage skin once and cook out, until thoroughly cooked on the grill

Serving suggestion:
Serve the piping hot Ulster Pork Sausages with a generous portion of the Sun-Blushed mash and the Green Bean parcel.  Garnish with a little drizzle of the Lyonnaise Jus – a true classic with a twist!