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How to make Sausages with caramelised leek & mashed peas

Yield = 4
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

  • 2 (about 350g) pontiac potatoes, peeled, coarsely chopped
  • 300g (2 cups) frozen peas
  • 65g (1/4 cup) sour cream
  • 20g butter
  • 1 large leek, white section only, washed, thickly sliced
  • 1 tablespoon caster sugar
  • 1 tablespoon white wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 8 (about 600g) beef sausages

Method

  • Step 1 Cook the potato in a saucepan of salted boiling water for 10 minutes. Add the peas and cook until potato is tender. Drain well. Return to pan with sour cream. Use a fork to mash until almost smooth. Season with salt and pepper.
  • Step 2 Meanwhile, melt the butter in a non-stick frying pan over medium heat until foaming. Add the leek and cook, stirring occasionally, for 5 minutes or until brown. Add the sugar, vinegar and thyme and cook, stirring occasionally, for 5 minutes or until the leek caramelises. Season with salt and pepper.
  • Step 3 While leek is cooking, heat a frying pan over high heat. Add sausages and cook for 5-7 minutes or until cooked.
  • Step 4 Divide the mash among serving plates and top with sausages. Spoon over the leek mixture and serve immediately.