Serve the sausages and onion on top of the mash. Spoon over the sauce front the onion.
Pork Sausages with Sweet & Sour Red Onions on Yoghurt Mash
Ingredients
- Eskort Gold Medal Pork sausages
- 2 large potatoes, peeled and boiled
- 250 ml (1 C) plain double cream yoghurt
- 1 clove garlic, chopped
- 2 red onions, quartered
- 15 ml (1 T) red vinegar
- 125 ml (½ C) berry juice
- 15 ml (1 T) butter
- 60 ml (¼ C) vegetable stock
- salt and pepper
Method
- In a frying pan over moderate heat, cook pork sausages in water and some oil. Let the water evaporate and fry sausage until golden.
- Place onions in a saucepan over moderate heat. Add vinegar, berry juice, stock and butter. Cook until soft.
- In a pot over moderate heat, fry garlic until fragrant.
- Add the potatoes and yoghurt and mix through.
- Mash until smooth. Season with salt and pepper to taste.
Serve
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