Cocktail Sausages with Honey, Mustard and Sweet Potato Dip
1 packet of Mallon’s cocktail pork sausages
1 teaspoon honey
1 teaspoon balsamic vinegar
1 teaspoon wholegrain mustard
For the Dip:
2 sweet potatoes, scrubbed
1 tablespoon low fat creme fraiche
A small pinch of chopped fresh parsley
1 chopped chilli
1 garlic clove, crushed
Salt crushed black pepper
Oven temperature 180oC/ gas 4
Prick the sweet potatoes with a fork, place into a hot oven and bake for about 45 minutes until tender.
Mix the honey, balsamic and wholegrain mustard together in a large bowl and add the sausages, coat the sausages in the mixture and then tip into a large earthenware dish or oven tray. Place into a hot oven for 15 minutes; stir the sausages as they cook so they caramelise evenly.
Cut the baked potatoes in half and scoop the inside into a mixing bowl, mash and stir in creme fraiche, chopped parsley, chopped chilli, crushed garlic, salt and pepper and mix until smooth.
Spoon the mash into a warm serving bowl and serve the sausages on the side.