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Sausages with Pan Cooked Chutney |
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| Serves 4 |
Prep 10 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
1 kg potatoes, peeled & halved
olive oil
200ml milk
olive oil
1 sprig fresh sage, leaves picked
2 red onions, cut into thin wedges
1 good handful fresh or frozen (and thawed) cranberries
cinnamon stick
3 tbsp balsamic vinegar
8 pork sausages
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Cook the potatoes in simmering
water for 15 minutes, or until cooked through. Drain,
cover and set aside.
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Take another saucepan and add
the milk. Bring to the boil, then turn off the heat and
add to the potatoes. Mash well and season to taste. Cover
and set aside.
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Preheat the grill to medium.
Add a splash of oil to the frying pan over a medium heat
and fry the sage leaves until crisp. Remove and set aside.
Add some more oil to the pan and sauté the onions for 5
minutes, then ass the cranberries, cinnamon and a splash
of water. Simmer for 10-15 minutes, until the onions are
soft and the chutney has reduced. Add the vinegar and cook
for 30 seconds. Season, then remove the cinnamon stick.
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Meanwhile pop the sausages
under the grill for 15 minutes, turning until cooked.
Serve with the mash, chutney and sage leaves.
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DAILY
DINNERS 
