Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Sausages with Red Onion Jam and Chutney Mash

Sausages with Red Onion Jam and Chutney Mash


A tasty version of sausage and mash, with a wonderful jam.



2 Finest Quality Adeys Farm Sausages
½ Sliced Red Onion
Sprinkling of Caraway Seeds
Tbl spn Caster Sugar
1 Mashed Baking Potato or New Potatoes
"Kitchen Garden" Red Pepper and Chilli Chutney
5 Fresh Peas removed from the pod
Chopped Cherry Tomato
Chopped Coriander
Olive Oil
Balsamic Vinegar
1 x Punnet Mustard Cress


Pan fry or Grill the Sausage with a drizzle of Olive Oil until golden and cooked (the juices will run clear).

In the same pan add the sliced Red Onion and Caraway seeds- when slightly golden add the sugar.

Fry till caramelised but NOT burnt.

When mashing the potato ensure you dry out all the water first. If you are doing crushed potatoes just slice the parboiled new into a pan with some olive oil and "Kitchen Garden" Chutney.

Perhaps add a knob of butter, nutmeg and a teaspoon of mustard if its Mash you are making.

The dressing is equally as easy - mix the sweet fresh garden peas with the tomatoes and coriander a touch of spice of your choosing and then top with olive oil. Add Balsamic Vinegar to a taste that suits you and mix well.

Place the mash in the centre of the plate.

Place the Sausage and Red Onion Jam on top and drizzle around the outside with the dressing. Garnish with some sauté spinach and Mustard cress.