Bring a saucepan of water to the boil and cook the Brussels sprouts for about 10 minutes.
Using a large, non-stick frying pan, heat 1 tablespoon of oil and cook the sausages.
While the sprouts and sausages are cooking, measure out 375 ml milk into a pan, add the butter and some salt and bring to the boil.
Remove the pan from the heat, add 150 ml cold cream and then the content of the Pfanni potato purée sachet and stir for 2 minutes. Season with nutmeg.
To make the mustard sauce, take 4 tablespoons of mustard (normal or strong flavoured, depending on what you prefer), add salt and black pepper and approximately 150 ml cream. Stir well until you have a smooth sauce.
Once the sausages are cooked through, take them out of the pan and keep them warm. Remove any oil from the pan and then heat up the mustard sauce for one minute.
Serve the sausages straightaway with the Brussels sprouts, the potato purée and sprinkle with fresh parsley.
Enjoy your meal!
Recipe: Carole Schiltz