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Description
Everybody loves sausage and mash but this modern variation with a mix of crushed potato and sweet potato mash is sensational. A traditional dish with a twist, served with flavoursome Maille® Wholegrain mustard spiced red onions.
Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. sunflower oil
- 225 grams red onions (peeled and thinly sliced)
- 2 Tbsp. orange juice
- 1 Tbsp. Maille Wholegrain mustard
- 8 Porkinson sausages
- 450 grams potatoes (peeled and in chunks)
- 225 grams sweet potatoes (peeled and in chunks, e.g. kumara)
- 50 grams unsalted butter
- ground black pepper
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Directions
- First heat 2 tbsp oil in a pan and fry onions over a low heat until soft but not brown. Add orange juice and Maille® Wholegrain mustard. Reserve, keeping warm.
- Heat remaining oil in another pan and cook sausages until browned all over. At the same time cook potatoes and sweet potatoes in lightly salted boiling water in separate pans until tender. Drain both potatoes, mix together and mash with butter then season with salt and freshly ground black pepper.
- Divide mash between four plates, perch two sausages on each and finish with a cascade of mustard red onions.
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