Bacon-wrapped chipolatas with sweet potato mash

 


Bacon-wrapped chipolatas with sweet potato mash

delight.

Ingredients (10)

800g sweet potatoes (kumara), peeled, coarsely chopped

60ml (1/4 cup) milk

20g butter

3 rindless bacon rashers

12 beef chipolata sausages

1 tbsp olive oil

150g button mushrooms

120g cherry tomatoes

1/4 cup fresh sage leaves

2 tbsp balsamic vinegar

Method

Step 1

Cook the 800g sweet potatoes (kumara), peeled, coarsely chopped in a large saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Use a potato masher to mash until smooth. Stir in the 60ml (1/4 cup) milk and 20g butter. Taste and season with salt and pepper.

Step 2

Meanwhile, cut each bacon rasher into four 2cm-wide strips. Wrap 1 strip of 3 rindless bacon rashers around each sausage and secure with a toothpick. Preheat grill on high. Place the 12 beef chipolata sausages on a large baking tray and cook under grill, turning occasionally, for 10 minutes or until golden and cooked through.

Step 3

While the sausages are cooking, heat 1 tbsp olive oil in a large non-stick frying pan over high heat. Add the 150g button mushrooms. Cook, stirring occasionally, for 2 minutes or until soft. Add the 120g cherry tomatoes and 1/4 cup fresh sage leaves, and cook, stirring, for 2 minutes or until the tomatoes start to soften. Add the 2 tbsp balsamic vinegar and cook for 1 minute or until the vegetables are tender and the liquid has reduced slightly. Taste and season with salt and pepper. Divide the mash and tomato mixture among serving plates. Top mash with sausages to serve.

 

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