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.