Peppery sausages with sweet potato mash
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Peppery sausages with sweet potato mash

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Try bangers and mash with a difference – flavour your sausages with thyme and West Indian spice and serve with creamy potatoes

  • Prep:15 mins
    Cook:20 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 662
  • fat 31g
  • saturates 9g
  • carbs 76g
  • sugars 19g
  • fibre 7g
  • protein 20g
  • salt 3.3g

Ingredients

  • 500g potatoes, cut into chunks
  • 500g sweet potatoes, cut into chunks
  • 2 tbsp olive oil or a knob of butter
  • grated nutmeg, to taste (optional)
  • 6 large sausages
  • 1 tsp West Indian hot pepper sauce
  • juice ½ small lime
  • 1 tbsp soft brown sugar
  • 2 tsp thyme leaves
  • 2 garlic cloves, very finely chopped
  • 1 tbsp tomato purée
  • salad, or green beans or peas, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the potatoes in a pan of salted water and boil for about 20 mins until soft.

  2. Meanwhile, tip the sausages onto a small baking sheet and bake for 10 mins. While they are cooking, mix the pepper sauce with the lime juice, sugar, thyme, garlic and tomato purée, and stir with 1 tbsp water. When the sausages have had 10-15 mins, brush over the spicy mix and bake for 10 mins more.

  3. Drain the potatoes and mash with oil or butter, and nutmeg to taste, if you like. Serve with salad, or green beans or peas.

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