Give sausages and mash a new twist with one special ingredient. Sweet chilli sauce adds a subtle kick to the stock and elevates the flavour of this comforting dish
Ingredients
- 500g Maris Piper or King Edward potato, peeled and cut into chunks
- 50ml milk
- 3 spring onions, thinly sliced
- 1 tbsp vegetable oil
- 6 pork & chilli sausages
- 300ml beef stock
- 2 tbsp sweet chilli sauce
Method
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Boil the potatoes in water for 15-20 mins, or until tender. Drain, then mash with the milk. Season to taste, then fold in the spring onions.
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Meanwhile, fry the sausages in the oil in a frying pan for about 10 mins, turning them every so often to brown evenly. Pour the stock in with the sausages. Bring to the boil, then reduce the heat and simmer for 5 mins until beginning to thicken. Stir in the chilli sauce, heat through, then serve with the mash.