Sticky pan-roasted sausages with grapes
Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages
Herby buttermilk mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 900g Maris Piper potatocut into chunks
- 50g butter
- 100ml buttermilk
- ½ tsp nutmegfreshly grated
- 2 tbsp chopped mixed herb(parsley, dill, chives)
Nutrition: per serving
- kcal278
- fat11g
- saturates7g
- carbs38g
- sugars3g
- fibre4g
- protein6g
- salt0.3glow
Method
step 1
Boil the potatoes in large pan of salted water, with the lid on, for 15-20 mins until tender. Drain well, return to the pan, cover and leave to steam-dry for 1-2 mins.
step 2
Remove from the heat and mash the potatoes until smooth. Push to one side of the pan, add the butter and buttermilk, then gently heat until the butter has melted. Beat in the potato a little at a time until smooth. Add the chopped herbs and season with ground white pepper and salt.
