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

More Mains recipes >
0 foodies cooked this
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 445
    22%
  • Carbs 48.6g
    19%
  • 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

Close

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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  • 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