Bangers and Mash
3 Lower fat smoked chicken-apple sausages
4 Sweet apples, whole, cored, peel intact
4 mediums Rutabagas, peeled and quartered
4 lrg Russet potatoes, peeled and quartered
1/2 teaspoon Finely ground sea salt
1/8 teaspoon Grated nutmeg
1/8 teaspoon Freshly ground white pepper
2 mediums Onions, peeled and sliced thin
1 teaspoon Dill seed
1 teaspoon Caraway seed
1 teaspoon Yellow mustard seed
1 Sweet apple, peeled, cored, and sliced
1 cup De-alcoholised dry red wine
2 tablespoons Chopped fresh parsley
4 teaspoons Dry English mustard mixed with 4tsp
In another medium saucepan, bring the potatoes to the boil in water, add 1/4tsp 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 1/4tsp salt until smooth.
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, 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.
To serve place one scoop each of the mashed potatoes, apple and rutabaga down the centre 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.