Pork sausages with sweet & sour red onions on yoghurt mash

Image Supplied.
Image Supplied.

The addition of sweet and sour soft red onion piles the flavour onto delicious sausages and mash with a twist

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


Eskort Gold Medal Pork sausages

oil for frying

2 red onions, quartered

15ml (1T) red wine vinegar

125ml (½c) berry juice

60ml (¼c) vegetable stock

15ml (1T) butter

1 garlic clove, finely sliced

2 large potatoes, peeled and boiled

250ml (1c) plain double cream yoghurt

salt and freshly ground black pepper 


  • In a frying pan over moderate heat, add a little water and oil and cook the pork sausages. Let the water evaporate and fry the sausage until golden.
  • In a saucepan, add the onions, red wine vinegar, berry juice, vegetable stock and butter and cook until the onions are soft.
  • In a pot over moderate heat, fry the garlic until fragrant.
  • Add the potatoes and yoghurt, mix through and mash until smooth. Season with salt and pepper.
  • Serve the sausages on the mash with the red onion sauce spooned over.

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