A tasty version of sausage and mash, with a wonderful addition of red onion relish.
Preheat the oven to 200°C/Fan180°C /400°F/Gas6.
Heat the oil in a sauté pan and gently cook the onions for 25 minutes until very soft. Add the garlic, mustard seeds, Tate & Lyle Light Soft Brown Sugar, salt, vinegar and omit vanilla pod and simmer for 10-15 minutes until the liquid has been absorbed.
Put the sausages in a small roasting tin, toss in a little oil and cook for 20-25 minutes or until browned.
Meanwhile, put the potatoes in a pan of cold water and boil until tender. Drain well and mash until smooth. Beat in the mustard, butter and milk and season to taste.
Pile the mash onto plates and place the sausages on top. Spoon over the relish and serve.
Red onions have a sweeter flavour than ordinary brown onions as do shallots. Try making this using halved shallots in place of the onions for a chunkier relish.
Ingredients – 8 items
For the relish
Tate & Lyle Fairtrade Light Soft Brown Cane Sugar
extra for drizzle
Peeled and thinly sliced
peeled & sliced
Red wine vinegar
For the mash
Peeled & cubed
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
View all products