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Spanish-style sausages with crushed potatoes
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A sweet and spicy twist on the classic bangers and mash.
2 small onions, thinly sliced
2 essential braeburn apples, cored and sliced
3 sprigs thyme, leaves only
6 Spanish-style pork, chickpea and spinach sausages
500g charlotte potatoes, halved
½ savoy cabbage (about 350g), trimmed and shredded
½ tbsp essential olive oil
100g crème fraîche
1½ tbsp essential creamed horseradish
1. Preheat the oven to 200˚C, gas mark 6. Lay the onions and apples out in a shallow, non-stick roasting tin, scatter over the thyme leaves, season and bake for 5 minutes. Top with the sausages and bake for a further 30 minutes, until the sausages are cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15-20 minutes, then add the cabbage and cook for 3 minutes more. Drain, return to the pan, add the olive oil and season. Use a potato masher to lightly crush the potatoes.
3. Transfer the sausages to a plate, then stir the crème fraîche and horseradish into the onions and apples until combined. Serve with the potatoes and sausages.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Oct 31 12:46:54 GMT 2019.