Ingredients
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1.1kg brushed potatoes, peeled, roughly chopped
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2/3 cup milk
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1 tablespoon wholegrain mustard
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2 tablespoons olive oil
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16 (about 560g) beef chipolata sausages
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1 large red onion, cut into thin wedges
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pinch dried chilli flakes
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2 garlic cloves, crushed
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1 teaspoon fennel seeds, crushed (optional)
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400g can cherry tomatoes in tomato juice
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1 tablespoon chopped fresh thyme leaves
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400g can borlotti beans, drained, rinsed
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2/3 cup coarsely chopped fresh flat-leaf parsley leaves
Method
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1Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain (see note). Transfer to a large heatproof bowl. Mash potato. Add milk and mustard. Beat with a wooden spoon until smooth and creamy. Season with salt and pepper. Cover to keep warm.
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2Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add sausages. Cook, turning for 5 minutes or until browned all over. Transfer to a plate. Heat remaining oil in pan. Add onion, chilli, garlic and fennel, if using. Cook, stirring, for 5 minutes or until onion has softened.
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3Add tomato, thyme and 1 cup cold water. Bring to the boil. Reduce to medium-low. Simmer, stirring occasionally, for 10 minutes. Add sausages and beans. Simmer for 5 minutes or until sausages are cooked through. Stir in half the parsley. Serve with mash and top with remaining parsley.
Source: taste.com.au
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