ELEPHANT HOUSE   KREST 

Sausages with wine gravy and pumpkin mash

Sausages with wine gravy and pumpkin mash

Ingredients

500g pumpkin, peeled and chopped into chunks
500g butternut squash, peeled and chopped into chunks
1 red pepper, chopped into small squares 0.5 inch squares
8 good meaty pork sausages
1 red onion, sliced
half a bottle of dry white wine
1 tbsp wholegrain mustard
butter
Green peas, to serve

 
Method

Boil the butternut squash and pumpkin for 15-20 minutes until tender.

Meanwhile, fry the sausages until browned, scoop out, then fry the onion over a fairly high heat until soft, brown and caramelised.

Add the wine and mustard, let it bubble for a few minutes, then return the sausages and simmer for 15 minutes until they are cooked and the sauce is reduced.

Mash the sweet potato with butter, season and serve with the sausages, gravy and peas.