Total Steps
6
Ingredients
19
Tools Needed
9
Ingredients
- 4 teaspoons Dry English mustard
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Arrowroot
- 1 cup De-alcoholised dry red wine
- 1 cup Low sodium chicken stock
- 1 Sweet apple, peeled, cored, and sliced
- 1 teaspoon Yellow mustard seed
- 1 teaspoon Caraway seed
- 1 teaspoon Dill seed
- 2 medium Onions, peeled and sliced thin
- 1 teaspoon Light olive oil with a dash of toasted sesame oil
- 1/8 teaspoon Freshly ground white pepper
- 1/8 teaspoon Grated nutmeg
- 1/2 cup 1% fat buttermilk
- 1/2 teaspoon Finely ground sea salt
- 4 medium Rutabagas, peeled and quartered
- 4 large Russet potatoes, peeled and quartered
- 4 Sweet apples, whole, cored, peel intact
- 3 Lower fat smoked chicken-apple sausages
Instructions
Step 1
Preheat the oven to 180C. Place the sausages and 4 whole apples together on a shallow baking pan and bake for 30 minutes. Remove the peel from the apples and mash three, reserving one for the sauce.
Step 2
In a medium saucepan, boil the rutabagas in water to cover for 30 minutes. Drain, return to the same pot, and mash until smooth.
Step 3
In another medium saucepan, bring the potatoes to a boil in water, add 1/4 teaspoon of the salt and cook for 20 minutes. Drain, return to the same pot and place over a very low heat, cover with a kitchen towel and let steam dry for 15 minutes. Mash the boiled potatoes with the buttermilk, nutmeg, white pepper and the remaining 1/4 teaspoon salt until smooth.
Step 4
For the brown onion sauce, while the bangers and mash are cooking, heat the oil in a high-sided skillet on medium high heat. Add the onions, dill, caraway and mustard seed and cook, uncovered, 5 minutes without stirring. Add the sliced apple, stir once, cover and cook for 5 minutes.
Step 5
Pour in the stock and wine, stirring and scraping all the pan residues up into the liquid until the bottom of the pan is perfectly clean, and simmer 5 minutes. Remove from the heat, stir in the arrowroot slurry (arrowroot mixed with 2 tablespoons de-alcoholised red wine), return to the heat, and bring to a boil to thicken, about 30 seconds. Mash the reserved baked apple, stir into the sauce, and set aside.
Step 6
To serve, place one scoop each of the mashed potatoes, mashed apple, and rutabaga down the center of each serving plate. Slice each sausage into quarters lengthways. Ladle some sauce on one side of the mash and top the sauce with three quarters of sausage. Spoon some peas on the other side of the mash. Garnish with parsley and a tablespoon of the mustard mixture next to the sausage.