More of an idea for dinner on a cool night than a real recipe, from Nigel Slater
8 plump sausages-pork, chicken, whatever suits your tastes
2 T. grained mustard
1 T. smooth dijon mustard
3 T. honey
2 T. lemon juice
1 “knob” of butter-whatever that means to you!
Pre-heat the oven to 400 degrees Fahrenheit.
Place the sausages in a pan large enough for them to be in a single layer. Mix the mustards, honey, and lemon juice in a small bowl, and pour over the sausages. Roast, stirring once or twice so the sausages get a nice, glossy coat.
For the mash: Peel the pumpkin, cut in half and pull out the seeds. Cut the flesh into thick pieces and steam, covered, for about 25 minutes or until tender. (Alternately, you can roast the pumpkin pieces, covered, in the oven until tender.) Mash the pumpkin by hand or in a mixer with the paddle attachment. Add the butter and some fresh black pepper to taste.
Divide the mash among 4 plates and pile the sausages on top.