Prep
30 minsBake
30 minsServes
4Difficulty
Medium About
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.
TOP TIP
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
1
For the relish
Tate & Lyle Fairtrade Light Soft Brown Cane Sugar
Olive oil
extra for drizzle
Red onion
Peeled and thinly sliced
Garlic clove
peeled & sliced
Mustard seeds
Salt
Red wine vinegar
Pork sausages
For the mash
Potatoes
Peeled & cubed
Wholegrain mustard
Milk
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