Sausages and mash are as quintessentially British as you can get, but we've taken this version into Italian territory with a sophisticated tomato relish and a Mediterranean-inspired olive oil and garlic mash. All served with a side of garlicky shredded kale – delizioso! (Dairy-free: see our FAQs for details).
Prep Time
35 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
2 tbsp tomato paste
tomatoes (sulphites)
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8
Add the sausages to a lightly oiled baking tray
Place the tray in the oven for 25-30 min or until cooked through and golden brown
Meanwhile, peel and finely slice the redonions
2
Heat a large, wide-based pan with 1 tbsp [2 tbsp]olive oil over a high heat
Once hot, add the sliced onions with a large pinch of both sugar and salt
Cook for 3 min, then reduce the heat to low and cook for a further 8-10 min or until softened and caramelised
3
Meanwhile, boil a kettle
Cut the potatoes (skins on) into large bite-sized pieces
Peel and roughly chop the garlic
4
Add the chopped potatoes and half the garlic to a pot of boiled salted water over a high heat
Boil for 10-15 min or until fork-tender
Once cooked, drain and return to the pot
5
Meanwhile, chop the black olives coarsely, then chop the cherry tomatoes in half
Once the onions have softened and caramelised, add the chopped cherry tomatoes, tomato paste, dried oregano, Henderson's Relish and 200ml [400ml] boiled water
Cook, covered for a further 10-15 min or until the tomatoes have started to break down and it resembles a relish
Once thickened add the chopped black olives
6
Heat a separate wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp]vegetable oil over a medium-high heat
Add the shredded kale and remaining garlic and cook for 1 min
Add 2 tbsp [4 tbsp]cold water, cover with a lid and cook for 3-4 min or until tender
Season with salt and pepper and keep covered until serving
7
Return the drained potatoes to a low heat and add 2 tbsp [4 tbsp]olive oil and season generously with salt and pepper
Mash thoroughly until smooth
Tip: if it's looking a little dry add a drizzle more olive oil!
8
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