Glazed Mutti Tomato Sauce sausages with leek mash potato
Bangers and mash but elevated with Mutti Baby Roma Tomato Sauce. Create a self-saucing sticky glaze that will have the family not believing it’s your regular Wednesday night dinner offering.
Made with Mutti Baby Roma Tomato Sauce
Mutti Baby Roma Tomato Sauce - made with 100% Italian Baby Roma Tomatoes, this tomato sauce has a naturally sweet flavour and 40% less sugar than Mutti Classic Tomato Sauce thanks to the Baby Roma tomato variety.
45 min (COOK TIME: 40 min / PREP TIME: 5 min)
Easy
4 servings
Ingredients
-
8
pork sausages (1kg)
-
2
red onions
(peeled and cut into wedges)
-
1 1/2
tbsp
extra virgin olive oil
-
1
kg
potatoes
(peeled & chopped)
-
1/2
bunch
sage
-
1/2
bottle
Mutti Baby Roma Tomato Sauce
(134ml)
-
1
tbsp
red wine vinegar
-
50
g
butter
-
1
leek
(trimmed & thinly sliced)
-
200
ml
milk
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Glazed Mutti Tomato Sauce sausages with leek mash potato: Method
- Preheat the oven 180°C fan forced. Place the sausages and onion in a shallow roasting tray, drizzle with the oil and toss to coat. Roast for 10 minutes, turning halfway.
- Meanwhile, cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
- Add the sage to the roasting pan and turn to coat in the pan juices. Roast for a further 10 minutes.
- Increase oven temperature to 200°C fan forced. Combine the Mutti Baby Roma Tomato Sauce with 1 ½ tbsps of water and the vinegar. Add to the pan and toss well to coat. Roast for a further 13-15 minutes, turning halfway, or until the sausages are golden brown and the sauce is sticky.
- Meanwhile, melt the butter in another saucepan over medium heat. Add the leeks and cook, stirring, for 5-7 minutes or until soft. Add the milk and bring to the boil. Pour the leek mixture over the potatoes, season with salt and pepper and mash well.
- Spoon the leek mash onto serving plates and top with the sticky roasted sausages and onion.
