Sausages with creamy spinach sauce and garlic and caper mash
- January 2018
- Serves 4-6.
- Hands-on time 35-40 min
We’ve taken bangers and mash to a whole new level by adding garlic and capers to the mashed potatoes and then drenching it all in a creamy spinach sauce.
- 45.9g (7.7g saturated)
- 36.9g (5g sugars)
- 1 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 2½ tbsp capers, rinsed
- 50g softened butter
- 2 x 400g packs British free-range pork sausages
- 1 onion, finely sliced
- 200ml chicken or veg stock
- 1kg floury potatoes, peeled and roughly chopped
- Splash of milk
- 85ml double cream
- 250g baby leaf spinach
- Lemon juice (to taste)
- Gently heat the vegetable oil in a sauté pan. Add the garlic and capers and cook until starting to colour. Transfer with a slotted spoon to a small bowl, then stir in the softened butter. Turn up the hob to medium and brown the sausages all over, then set aside.
- Add the onion to the pan with a splash more oil and cook for 8 minutes or until lightly golden and softened. Add the chicken or veg stock and bubble for 5-10 minutes or until reduced by half.
- Meanwhile bring the potatoes to the boil in a large pan of water and simmer for 10 minutes or until soft. Drain, then mash with the garlic and caper butter, adding a splash of milk if needed to make a smooth mash.
- Stir the double cream into the stock mixture, then add the sausages, put the lid on and simmer gently for 10 minutes or until the sausages are cooked through. Stir in the baby leaf spinach and heat until wilted. Add lemon juice to taste and season well. Serve with the mash.
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