Name: Sausages with pan cooked chutney and leek mash
Total time: 1 h 10 min
Yield: 1
Cuisine: british
Ingredients: 1 kg potatoes peeled and halved; olive oil; 2 leeks sliced and washed; 200 ml milk; extra virgin olive oil leaves picked; 1 sprig fresh sage leaves picked; 2 red onions cut into thin wedges; 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

Sausages with pan cooked chutney and leek mash

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Total Time:
1 hour 10 minutes

Elevate your sausage and mash by giving extra care to your potatoes and sides.

Ingredients:

1 kg potatoes peeled and halved
2 leeks sliced and washed
200 ml milk
extra virgin olive oil leaves picked
1 sprig fresh sage leaves picked
2 red onions cut into thin wedges
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

Instructions:

Cook the potatoes in simmering water for 15 minutes until tender. Drain and set aside. In another saucepan, gently sauté leeks in oil for 5 minutes until soft. Add milk, bring to a boil, then mix with the potatoes. Mash and season. Preheat the grill. Fry sage leaves in oil until crisp. Set aside. Sauté onions in oil for 5 minutes. Add cranberries, cinnamon, and water. Simmer for 10–15 minutes until onions are soft. Add ginger, vinegar, and season. Grill sausages for 15 minutes, turning occasionally. Serve with mash, chutney, and sage leaves.

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