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Caramelised Sausages

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Description

Combining delicious gluten free, gourmet sausages with caramelised veg and a creamy mustard seeded mash,  we’re taking “Bangers ‘n’ Mash” to the next level with this recipe.

Simplicity never taste so good.

No need to buy unheard of ingredients. No need to source products anywhere but your local butcher and green grocer.

taking “Bangers ‘n’ Mash” to the next level

Ingredients

3 red capsicum
3 red onion
8 fresh sprigs rosemary
2 tbsp. pure maple
3 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
8 gluten free, gourmet style sausages
4 potatoes
2 tsp. mustard seeds
1 garlic clove
1 cup chicken stock (or 1 cup water and 1 stock cube)
2 tbsp. nuttelex
¾ cup reserved cooking liquid
Salt and pepper, to season

Directions

1
Preheat the oven to 220 degrees Celsius (fan forced).
2
Line a large baking tray with grease proof paper.
3
On a clean board, slice and deseed the capsicums.
4
Peel and slice the onions.
5
Brush the oil over the baking tray.
6
Arrange the onions and capsicum on the baking tray.
7
Season with salt and pepper.
8
Place the tray in the preheated oven for 5 minutes.
9
Peel and roughly chop the potatoes. In a medium sized pot, place the potatoes.
10
Peel the garlic clove.
11
Use the back of a sharp knife to smash the garlic clove. (You can also use a garlic mincer).
12
Place the mustard seeds and crushed garlic clove in the pot with the potatoes.
13
Remove the onion and capsicum from the oven after 5 minutes.
14
Reduce the oven temperature to 180 degrees Celsius (fan forced).
15
In a small jug or bowl, whisk together the maple and balsamic.
16
Pour the mixture over the tray, covering the capsicum and onion.
17
Carefully toss the mixture on the tray.
18
Arrange the sausages around the capsicum and onion mixture.
19
Add sprigs of rosemary.
20
Place the tray with onion, capsicum and sausages back in the oven at 180 degrees Celsius for 30 minutes.
21
Cover the potatoes with tap water, add the cup of chicken stock and place on high heat on the stove.
22
Bring the potatoes to the boil and turn down to a medium heat. Gently stir occasionally.
23
Allow the potatoes to simmer for 15 minutes until cooked through.
24
As soon as a knife or skewer pierces the potato without breaking, turn the heat down.
25
Strain ¾ of the water and reserve the last ¼ of cooking liquid.
26
Mash the potatoes, mustard seed and garlic clove.
27
Add the nuttelex and mash again.
28
Add the reserved cooking liquid and mix roughly with a fork.
29
Pour the mixture into a blender or use a hand blender to puree the mixture until smooth.
30
In a clean pot, pour in the puree mixture and cover with foil.
31
Place the pot back on the stove to reheat for serving.
32
5 minutes before the sausages are ready, remove the foil and heat the potato puree on low, whisking occasionally.
33
Remove the sausage tray from the oven and place on a heat proof board.
34
On the centre of 4 plates, spoon mustard seeded potato puree.
35
Place 2 sausages atop of the puree and spoon over the caramelised mixture of onion and capsicum.
36
Top with roasted rosemary sprig and serve immediately.