Sweet Potato Mash Served With Mini Pork Sausages

I just love mini pork sausages instead of the big fat ones, as they cook quicker and there is never a chance of burning the skin while waiting for the inside to be cooked through. I have served mine with a sweet potato mash.

This is a simple supper and takes as long to prepare as it takes for the potatoes to steam!

Mini Pork Sausages with Sweet Potato Mash
Print Recipe
No ratings yet

Mini Pork Sausages with Sweet Potato Mash

Recipe Category: Pork, Side Dish

Ingredients

  • 14 mini pork bangers / sausages
  • 2 sweet potatoes peeled and cubed
  • 15 mls cream cheese
  • 15 g butter
  • 4 baby marrows sliced
  • 8 button mushrooms sliced
  • 8 baby tomatoes cut in half
  • 2 rashers bacon sliced
  • 1 handful fresh rocket roughly chopped

Method

  • put a pot of water onto boil while you do the preparation
  • as soon as the water has boiled, place the potatoes into the steamer insert and allow to steam
  • in a separate pan cook the bacon and as soon as the fat has rendered down, add the tomatoes
  • then add the pork sausages and the marrows and the mushrooms
  • allow to cook, by which time the potatoes should be soft
  • tip the water out of the pot and add the butter and allow to melt
  • as soon as it has melted, add the potatoes and the cream cheese and mash until you get a smooth consistency
  • add the rocket to the tomatoes, plate up and enjoy with a glass of shiraz

Click on the links for conversions and notes.

Ingredients for my Mini Pork Sausages Served With Sweet Potato Mash

  • Pork bangers – I use free range (or what we call sow friendly) pork.
  • Sweet potatoes – I buy only what we need, and I make sure they are firm when I buy them. We get purple skin, white flesh sweet potatoes here and sometime we can find yellow skin, yellow flesh ones.
  • Cream cheese – I buy full fat cream cheese and the best quality I can afford.
  • Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
  • Baby marrows – I buy firm, deep green skinned baby marrows. You might know these as zucchini or courgettes, depending on where you live.
  • Mushrooms – I tend to buy portabellini mushrooms out of choice as I like the nutty flavour. Make sure your mushrooms are not slimy when you buy them or cook with them. And for the very young or elderly ensure they are completely cooked before serving.
  • Tomatoes – buy under ripe tomatoes, preferably on the vine, and ripen at home. Use raw when they are still firm and leave to ripen fully for cooking. Save a few seeds and plant them in your garden and you might be surprised with your own tomato plants.
  • Bacon – I buy free range sow friendly bacon and more often than not will purchase diced bacon as it is far cheaper.
  • Rocket – this is so easy to grow at home so I have plenty of it in my garden. I let it go to seed and seem to always have an abundance of small leaves, and larger ones.

Top of Page