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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A posh version of bangers and mash from the July issue of Delicious magazine. Ingredients:
700 g tiny new potatoes, such as jersey royals |
2 tablespoons olive oil |
6 good quality herb and pork sausage |
200 ml low-fat creme fraiche |
150 ml vegetable stock (hot) |
200 g frozen peas, thawed |
6 spring onions, finely sliced |
Directions:
1. Put the potatoes in a large pan of cold water, bring to the boil, then simmer for 15 to 20 minuttes, until tender. Drain, return to the pan, cover, and set aside.
2. Heat half the oil in a frying pan over a medium heat. Add the sausages and cook for 15 minutes, turning, until well browned and cooked. Remove from the pan, cover and set aside.
3. Wipe out the frying pan, then return to the heat. Add the creme fraiche, stock and peas, stir, and bring to the boil. Cook for 3 to 4 minutes, until the sauce ahs reduced a little. Add half the onions and cook for one minute, then remove from heat. Season to taste with salt and pepper.
4. Roughly crush the potatoes with a masher or fork. Add the remaining onions and oil. Season and gently mix. Divide between 4 plates.
5. Slice each sausage in half and place 3 halves on top of the potato. Spoon the sauce around the potato and sausages to serve.
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