Ingredients
- 12 cumberland sausages
- 300 g of portabellini mushrooms, sliced
- 150 ml of extra virgin olive oil, for the gremolata, plus 1tbsp for the sausages
- 400 g of chopped tomatoes
- 400 g of cannellini beans
- 250 ml of vegetable stock
- 800 g of sweet potatoes, peeled and cut into 2cm chunks
- 1 garlic clove, for the gremolata
- 60 g of flat-leaf parsley, for the gremolata, thick stalks removed
- 1 lemon, for the gremolata, zest and juice
- 1 tbsp of butter
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Place the sausages into a deep oven-proof baking tray with 1tbsp of olive oil and place in the preheated oven for 15 mins, turning the sausages every so often.Step 2
Add the chopped mushrooms and mix through the sausages and oil to coat evenly, then cook for another 5 mins.Step 3
Add the tinned tomatoes, beans and stock, stir well and cook for a further 10 mins.Step 4
While the sausages are in the oven, cook the sweet potatoes in a pan of salted boiling water for 15 mins, until soft. Drain and mash them with the butter in the same pan and put a lid on to keep them warm.Step 5
Blitz all the gremolata ingredients together in a food processor. Season and set aside.Step 6
When the sausages are done, serve with the mash and finish by drizzling some gremolata over the top.