This recipe combines all the ingredients of classic bangers, mash and peas into a warm salad that is much lighter, but still just as delicious. Mint, peas and potatoes are best friends; dress the potatoes whilst they are still warm, so they take on extra flavor as they cool to room temperature.
Ingredients:
300g baby potatoes, cut into quarters
½ cup dehydrated peas (or frozen)
200g green beans, trimmed and cut in half
¼ red onion, thinly sliced
¼ cup mint sauce/jelly
1 tablespoon red wine vinegar
4 pork sausages
Fresh mint to serve, optional
Method:
- Cover potatoes in a pot with cold water, bring to the boil. Cook for 8-10 minutes or until they cooked through but not falling apart. Add peas and beans to the pot for the last 2 minutes of cooking. Drain well.
- Combine cooked vegetables and red onion with mint jelly and vinegar, toss well to combine. Season well with salt and pepper. Set aside.
- Heat a fry pan with a drizzle of oil, cook sausages over medium heat turning regularly until cooked through. Remove from heat and slice into thick pieces.
- Divide potatoes salad between plates, top with sausage and drizzle lightly with olive oil and garnish with fresh mint.
Serves 2
TIPS:
- Cook sausages over a low heat to ensure they don’t split and are cooked through.
- Mint sauce or jelly can be found in the condiment section at the supermarket.
SUBSTITUTES:
- Kipflerpotatoes can be used in place of baby potatoes
- Any flavor of sausage you prefer can be used
