Sausages with Leek Mash and Pan-Cooked Chutney

Serves 4

Preperation Time 10 mins

Cooking Time 15 mins

Ingredients

1 x kg Desiree' Potatoes, peeled, halved

40g Unsalted butter

2 x Leeks (white part only), sliced

200 ml Milk

Extra virgin olive oil

Sprig of sage, leaves picked

2 x Spanish onions, sliced

2.5cm Piece of cinnamon

2 x Slice apricot

5cm Piece of ginger (grated)

600 ml Balsamic vinegar

8 x Good quality pork sausages

Directions

Cook potatoes in simmering water for 15 minutes until tender, drain and cover.

Melt butter in another pan over a medium low heat, add leeks and cook for 5 minutes. Add milk and bring to the boil, then add potatoes and mash together. Season, cover and set aside.

Preheat grill to a medium high. Add a splash of oil to the frying pan over a medium heat and fry sage until crisp. Remove, add some more oil to the pan and add onions for 5 minutes.

Add cinnamon, apricot and a splash of water. Simmer for 10 minutes on a low heat, stirring, until onions are soft and chutney has reduced. Add ginger and vinegar and cook for 30 seconds. Season, and then discard cinnamon.

Meanwhile grill sausages for approximately 15 minutes, turning until cooked. Serve sausages with mash, chutney and sage.

Tips: Don't over cook the chutney, it's best not mushy.