Roasted Cumberland sausage with swede and potato mash
By James Tanner
From Ready Steady Cook
Ingredients
For the sausage
For the mash
- 1 potato, peeled, chopped, cooked in boiling water and drained
- Β½ swede, peeled, chopped, cooked in boiling water and drained
- 50g/1ΒΎoz unsalted butter
- Β½ clove garlic, finely chopped
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
For the sausage, rub the sausage with the oil and place on a small baking tray. Place into the oven and roast for 15-20 minutes, or until completely cooked through.
To make the mash, place the cooked potato and swede into a bowl and mash with a potato masher or a ricer.
Add the butter, garlic and cream, season well with salt and freshly ground black pepper and stir to mix.
To serve, place the mash in the centre of a warm plate with the roasted Cumberland sausage on top.
