Jamie Oliver

Sausages with pan cooked chutney and leek mash

Bangers and mash, a bit posh

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Sausages with pan cooked chutney and leek mash

Serves 4
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    445
    22%
  • Fat
    22.8g
    33%
  • Saturates
    5.8g
    29%
  • Protein
    15.2g
    34%
  • Carbs
    48.6g
    19%
  • Sugar
    10.8g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    445
    22%
  • Fat
    22.8g
    33%
  • Saturates
    5.8g
    29%
  • Protein
    15.2g
    34%
  • Carbs
    48.6g
    19%
  • Sugar
    10.8g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.

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.

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