Shredded Veggies with Bangers
ready in 50 min.
Fry the vegetables in a hot pan in 2 tbsp oil. Add the stock, season with salt and ground black pepper and simmer on a medium heat for around 5 min until the liquid has almost fully evaporated.
Stir in the dill and season with salt and ground black pepper.
Fry the sausages in the remaining oil until golden brown. Arrange with the vegetables on preheated plates and serve with mashed potatoes.