Sticky Bangers and Mash
Sticky Bangers and Mash
Course: Recipes, MainINGREDIENTS
1 large onion, sliced
2 fennel heads, chopped roughly
4 tblsp olive oil
salt and pepper
1 punnet of red grapes
1 teaspoon fennel, coriander, cumin or caraway seeds (or all), lightly crushed
2 packets of Highland Castle Farms Traditional sausages (or your favourite type)
½ cup parsley, chopped roughly
2 tblsp chopped chives
2 teaspoons rice vinegar or sherry vinegar to taste
Mustardy mashed potatoes to serve
Minty peas to serve
Directions
- Heat the oven to 200°C.
- On a large baking sheet, toss together the onion slices, fennel, 2 tblsp of the olive oil, salt and pepper, and spread on an even layer.
Roast for 12 minutes until the onions are cooked through.
Then add the grapes, seeds, and remaining 2 tblsp oil to the pan, and toss well. - Spread in an even layer and nestle the sausages into the mix.
Roast until the sausages are brown and golden – around 25 – 30 minutes – flipping the sausages and tossing the grapes, onions and fennel half way through. - When ready, add the herbs and toss through the sausage mix, and then serve with the mustardy mash and minty peas.
Pour the vinegar into the baking tray and scrape up the brown bits to create a rough sauce, and then pour it over the sausages and potatoes. - For the potatoes: simply boil them, then mash with lots of butter and a little milk, and add in 2 tablespoons of whiskey mustard (or your favourite kind of wholegrain mustard) to give them the mustardy finish.
Wine pairing
- Pair with: St John’s Blood and Courage Road Shiraz
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