Sausages with pan cooked chutney & leek mash

Sausage and Mash

Serves 4

  • 1 kg potatoes, peeled and halved

  • olive oil

  • 2 leeks, sliced and washed

  • 200 ml milk

  • extra virgin olive oil, leaves picked

  • 1 sprig fresh sage, leaves picked

  • 2 red onions, cut into thin wedges

  • 1 good handful fresh or frozen (and thawed) cranberries

  • 2.5 cm piece cinnamon stick

  • 5 cm piece fresh ginger, grated

  • 3 tablespoons balsamic vinegar

  • 8 higher-welfare pork sausages

Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.



Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.



Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.



Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutritional Information

Sausages with pan cooked chutney & leek mash

Bangers and mash, a bit posh

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Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch
Serves 4
1h 10m
Super easy
Method

Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.

Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.

Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.

Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutritional Information Amount per serving:
  • Calories 445 22%
  • Carbs 48.6g 21%
  • Sugar 10.8g 12%
  • Fat 22.8g 33%
  • Saturates 5.8g 29%
  • Protein 15.2g 34%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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