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- Sausage, Mushroom and Cannellini Bake…
Sausage, Mushroom and Cannellini Bake with Sweet Potato Mash and Gremolata
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 12 cumberland sausages
- 300g portabellini mushrooms, sliced
- 150ml extra virgin olive oil, for the gremolata, plus 1tbsp for the sausages
- 400g chopped tomatoes
- 400g cannellini beans
- 250ml vegetable stock
- 800g sweet potatoes, peeled and cut into 2cm chunks
- 1 tbsp butter
- 1 garlic clove, for the gremolata
- 60g flat-leaf parsley, for the gremolata, thick stalks removed
- 1 lemon, for the gremolata, zest and juice
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.
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