Tweed Real Food
6 large Gourmet Sausages
1 large Brown Onion, finely sliced
1 Leek Stalk, finely sliced
1 Tbsp Plain Flour
2/3 cup Water
500g Potato, quartered
¼ cup Milk
Bring a medium saucepan of water to the boil with a pinch of salt and add potatoes. Cook for 10-15 minutes until easily pierced with a knife.
While the potato is cooking, heat a small drizzle of olive oil in a large frying pan over high heat. Add the sausages and cook, tossing occasionally, until browned, 4-5 minutes.
Add the onion and leek and cook until softened, 3-4 minutes. Add the Garlic Rosemary Rub and cook until fragrant (1minute).
Reduce the heat to medium-high, add the Bourbon Maple Onion Relish, balsamic vinegar and plain flour and stir to combine.
Add the water and Wild Porcini Salt and stir to combine. Bring to the boil then reduce to simmer until thickened slightly. Leave to simmer while preparing the mashed potato.
Drain the potatoes and return to the saucepan. Add the butter (for the mash), milk and the Wild Porcini Salt and mash with a potato masher or fork until smooth.
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