Putting yogurt into mash potato gives it a lovely tangy taste and is a certainly a healthier option than butter and cream. This recipe uses the addition of wholegrain mustard for a lovely alternative to serve with your sausage and mash, or why not stir some chopped spring onions into ordinary mash with tomato or apple sausages.
Ingredients
Method
A bit of this, a bit of that
- 8 sausages
- 900g peeled potatoes
- 150g Onken Natural Set Yogurt
- 3 tsp whole grain mustard
- 1 tbsp olive oil
- 1 small red onion, thinly sliced
- 1tbsp plain flour
- 250ml beef stock
Step-by-step
- 1 Preheat the oven 190˚C/170˚C Fan/Gas Mark 5.
- 2 Place the sausages in a baking tray and place in oven for 25 minutes or until cooked, turning once during cooking.
- 3 Meanwhile cook the potatoes in a pan of boiling salted water until cooked approximately 15 minutes.
- 4 Heat the oil in a frying pan and add the onion, reduce the heat and gently cook the onions until lightly brown.
- 5 Drain the potatoes and add the yogurt and mustard and season to taste.
- 6 Add the flour to the onions and stir until blended, gently add the stock and bring to the boil to thicken, add juices from the sausages if any and season to taste. Serve the mash topped with 2 sausages and drizzled over with the onion gravy
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Putting yogurt into mash potato gives it a lovely tangy taste and is a certainly a healthier option than butter and cream. This recipe uses the addition of wholegrain mustard for a lovely alternative to serve with your sausage and mash, or why not stir some chopped spring onions into ordinary mash with tomato or apple sausages.
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