Spiked bangers and mash
Ingredients
- 1 pack of MOR Pork, Beetroot and Bramley Apple Sausages
- 4 medium Sweet potatoes approx 500g
- 2tbsp Vegetable oil
- ½ Red onion
- 50ml Balsamic vinegar
- 75ml Red wine
- 200ml Chicken stock
- 200g Tenderstem® broccoli
- 50g Goat's cheese (optional)
- 1tbsp Pine nuts toasted and chopped (optional)
Method
- STEP 1
Preheat the oven to 180°C. Once it’s hot, pop in the sweet potatoes and bake them in their skins for 30 minutes or until soft, depending on their size.
- STEP 2
Take the potatoes out of the oven and let them cool slightly before throwing away the skins. Then, mash the sweet potato with a little salt and pepper in a heatproof bowl, cover, and keep warm until ready to serve.
- STEP 3
Fry off the sausages in a large frying pan until they have a lovely, even colour, then add the sliced onion, stirring until it’s dark and caramelised.
- STEP 4
Pour the red wine and balsamic vinegar into the pan and reduce until nearly evaporated. Add the chicken stock and again, simmer until reduced to a sticky gravy consistency.
- STEP 5
Steam or boil the Tenderstem broccoli until tender. Divide the sweet potato mash between two bowls with the sausages and broccoli, pour over the gravy and – for an optional garnish – sprinkle with the crumbled goats’ cheese and toasted pine nuts.
