Newmarket Pig Sausages and Sweet Potato Mash

This updated version of sausage and mash is a delicious alternative to the classic. 

The sweet potato mash is smooth and sweet and works perfectly with our Newmarket Pig sausages, and couldn’t be easier to make. Our sweet potato mash recipe is made in almost exactly the same way to a regular mash, but it cooks quicker and is that little bit healthier too. This recipe also shows how to make a super speedy onion gravy using a few clever ingredients. Serve with steamed veggies for a family meal everyone will love.

Whats in it:

750g sweet potato, peeled and diced

8 Powters Newmarket Pig sausages

1tbsp sunflower oil

1 red onion, cut into thin wedges

3tbsp balsamic vinegar

1 concentrated beef gravy pot

2tsp cornflour mixed to a paste with 2tsp cold water

30g butter

3tbsp milk

How to make it:

Pour boiling water from the kettle into a pan, add the sweet potato and bring back to the boil. Cook for 10-15 minutes until tender. At the same time, fry the sausages in a dry frying pan or cook under the grill for 10 minutes until they’re browned and cooked through. Meanwhile, heat the oil in a pan. Add the wedges of onion and cook over a medium heat for 5 minutes to soften. Stir in the balsamic vinegar, 300ml (½pt) water, the beef gravy pot and cornflour paste. Bring to the boil, stirring, until thickened slightly. Simmer for 5 minutes. Drain the sweet potatoes, mash with the butter and milk, and then season with salt and freshly ground pepper. Serve with the sausages and onion gravy.