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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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.