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Lamb Summer Sausages

Lamb summer sausages with fried onions and stewed strawberries, served on a mound of potato and sweet potato mash.

Serves four

For the mash:

For the stewed strawberries:

  1. Pre-heat your oven to 190°C / Gas Mark 5.
  2. Stick the sausages in a fairly shallow metal baking dish, and put them in the oven. They’ll need to stay there for 25 – 30 minutes, and should be turned every ten minutes whilst cooking.
  3. Meanwhile, boil the potatoes, giving the white ones a ten minutes head start before tipping the sweet potatoes into the same pan.
  4. Once the potatoes are on the go, put the strawberries, chili and vinegar into a saucepan, replace the lid, and simmer on the lowest heat possible.
  5. Fry the onions in some olive oil over a medium heat to brown them nicely.
  6. When the potatoes are soft, pour the water off, add all the other ingredients, and mash. They’ll take about 20 minutes to boil soft.
  7. The strawberries should be saucey soft by now. Push them with a wooden spoon, and check that they’ve all turned to mush.
  8. If you’re on time, your onions should be ready now too.
  9. And the sausages.
  10. Assemble on plates, and yam it up!

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