Recipe courtesy of Mor


  • 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)


  • 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.