Sweet Bangers & Mash
Sausages are in their element with a great big serving of creamy potato – but we’ve given this classic midweek meal a bit of a twist. We’ve swapped your traditional mash for flavoursome sweet potato and paired it with a beautifully rich gravy, creating a hearty, autumnal dish that was just made for cosy nights in.
|1 packet of MOR Pork Sausages with Bramley Apple & Spinach
|4 medium sweet potatoes, approx. 500g
|2 tbsp vegetable oil
|½ red onion
|50ml balsamic vinegar
|75ml red wine
|200ml chicken stock
|200g tenderstem or sprouting broccoli
|(optional) 50g goats’ cheese
|(optional) 1 tbsp chopped toasted pine nuts
MOR Pork Sausages with Bramley Apple & Spinach nutritional information
Bake the sweet potatoes
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.
Mash the sweet potato
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.
Fry the sausages
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.
Prepare the gravy
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.
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 goat's cheese and toasted pine nuts.