Lamb Summer Sausages
by Ysanne Spevack
Lamb summer sausages with fried onions and stewed strawberries, served on a mound of potato and sweet potato mash.
Serves four
- 12 lamb sausages
- 2 nice and sweet onions, peeled and finely sliced
For the mash:
- 1 kilo floury potatoes, cubed with their skins on
- 1/2 kilo sweet potatoes, cubed with their skins off
- A good dollop of butter or olive oil
- A dash of milk or soya milk
- A splash of tamari
- And a pinch of crushed black peppercorns
For the stewed strawberries:
- 1/2 kilo washed, de-stalked and halved strawberries
- 1 medium chili pepper, such as a Czech black, deseeded and finely chopped
- A drizzle of balsamic vinegar
- Pre-heat your oven to 190°C / Gas Mark 5.
- Stick the sausages in a fairly shallow metal baking dish, and put them in the oven. They’ll need to stay there for 25 – 30 minutes, and should be turned every ten minutes whilst cooking.
- Meanwhile, boil the potatoes, giving the white ones a ten minutes head start before tipping the sweet potatoes into the same pan.
- Once the potatoes are on the go, put the strawberries, chili and vinegar into a saucepan, replace the lid, and simmer on the lowest heat possible.
- Fry the onions in some olive oil over a medium heat to brown them nicely.
- When the potatoes are soft, pour the water off, add all the other ingredients, and mash. They’ll take about 20 minutes to boil soft.
- The strawberries should be saucey soft by now. Push them with a wooden spoon, and check that they’ve all turned to mush.
- If you’re on time, your onions should be ready now too.
- And the sausages.
- Assemble on plates, and yam it up!
Like this page? Please link to us and let the world know!
Bookmark this page