SERVES
4
Italian Sausage and Sweet Potato Mash
INGREDIENTS
2 Packets – Mallon’s Low Fat Gluten Free Pork Sausages
For the mash
500g Sweet potatoes
A pinch of chilli flakes
1 teaspoon low fat cream cheese
For the vegetables
Low calorie spray oil
4 Shallots, peeled and cut in half
220g Tenderstem broccoli
4 slices prosciutto, fat removed and torn into small pieces
2 garlic cloves, crushed
3 tablespoons balsamic vinegar
2 teaspoons honey
METHOD
Place the sweet potatoes into a hot oven and bake for 25 – 30 minutes until tender. Cut the hot potatoes in half and use a spoon to remove the flesh to a bowl. Add chilli flakes, cream cheese and season. Mash with a fork until smooth. Cover the bowl with cling film, set aside and keep warm.
Grill the sausages under a moderately hot grill for 7 – 8 minutes, turning occasionally until golden.
Meanwhile, spray a large frying pan with oil and quickly stir fry the shallots broccoli and prosciutto pieces until the vegetables are tender and prosciutto crisp. Add garlic and cook for a minute, then add balsamic vinegar and honey. Cook for a few minutes until the sauce thickens slightly.
Spoon mash onto warm plates, top with sausages, shallots, broccoli, prosciutto and drizzle with balsamic sauce before serving.
