Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
English Sausages with Sweet Potato Mash
Courtesy of Scottsdale Pork
Sweet Mash
- 1 kg sweet potatoes, peeled and cut into small cubes
- 25gm butter, room temperature
- 2 spring onions, finely chopped
- Salt and pepper to taste
Sausages
- 1 tbsp olive oil
- 8 Scottsdale Traditional Pork Sausages
Ribbon Salad
- 2 Lebanese cucumbers, shaved into ribbons
- 4 red radish, finely sliced
- 1 tbsp fresh dill, chopped
- Handful of mixed lettuce leaves
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
To create the mash, place sweet potato into a large saucepan and add enough water to cover. Bring to the boil and cook until tender, approximately 10 – 15 minutes. Drain well and return the sweet potatoes to the same saucepan. Mash the potatoes and add the remaining ingredients and stir through. The residual heat of the potatoes will soften the spring onions. Set aside and cover to keep warm.
To make the sausages, heat the oil on medium in a large heavy based fry pan. Cook sausages until browned on all sides and cooked through. Remove from the pan and loosely cover with foil to keep warm.
To create the salad, place the cucumbers, radish and dill in a large bowl. Combine the oil, lime juice and seasoning in a separate bowl and whisk to combine. Pour dressing over the salad and gently toss to coat.
To serve, place the mash on serving plates, top with the sausages and add a side of the fresh salad.
Tips:
For a tangy twist, add a bit of plain yogurt to the sweet potato mash.
Easily shave the cucumbers using a veg peeler.
