Mediterranean pork sausages with smashed sweet potatoes and red wine poached onions

By Drum Digital
29 April 2019
Supplied.

Supplied.

Preparation: 10 Min | Cooking: 20 Min | Serves 4

This simple #JustDelicious meal is the perfect way to wine down after a busy day!

Ingredients

Pork sausages with sweet potatoes

375g Eskort Mediterranean Pork Sausages

2 large sweet potatoes, halved

90ml (6T) olive oil

60ml (¼c) butter

salt and freshly ground pepper

Poached onions

45ml (3T) olive oil

2 large onions, quartered

60ml (2T) fresh thyme, chopped

250ml (1c) dry red wine

60ml (2T) vegetable stock powder

125ml (½c) water

 

Method

Pork sausages with sweet potatoes

  • Preheat the oven to 200°C.
  • Place the sweet potatoes on a baking sheet and drizzle with 3T olive oil.
  • Top each half with butter, season with salt and pepper and bake for 10-15 minutes until the sweet potato is soft.
  • Press the sweet potato flat with a potato masher and bake for a further 5 minutes.
  • Remove the baking sheet from the oven and add the pork sausages, then drizzle with 3T of olive oil and bake for 8-10 minutes.

Poached onions

  • While the sweet potato and sausages are in the oven, heat a frying pan over moderate heat.
  • Add 3T olive oil to the pan and fry the onions and thyme until the onions start to colour.
  • Add the wine, stock and water to the pan.
  • Reduce the heat and allow to simmer for 10-15 minutes until the sauce starts to thicken.
  • Serve each sweet potato topped with pork sausages, onions and a salad of mixed rocket and microgreens.

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