Lamb, XXXX & Vegemite Sausages
Fancy-pants bangas n mash …
image & recipe courtesy of @glennscottcreativeculinary
6 x Eggcettera lamb, XXXX & Vegemite sausages (Meat at Billy’s)
2 large Sebago potatoes, diced & rinsed
½ large sweet potato, diced
1 large carrot, julienned
3 French shallots, peeled and quartered
2 cups diced fresh green beans
3 large field mushrooms, peeled & diced
¼ cup chives, finely chopped
¼ cup thick cream
60g Pepe Saya butter (Meat at Billy’s)
salt & pepper
1 tbsp extra virgin olive oil (EVOO)
Lillie’s Q SMOKY Sauce (Meat at Billy’s)
Fill a large pot with water and bring potatoes to the boil. Turn down heat & then simmer for 5-10 minutes until cooked but still firm. Remove from heat and drain.
Mash the potatoes and add 30g butter and the cream. Add almost all of the chives (save some for serving) and season with salt & pepper. Cover and set aside to keep warm.
Cut the sausages into 2cm pieces. Heat EVOO & remaining butter in a large pan over a high heat. Add sausages & sweet potato to the pan and cook for 5-6 minutes, stirring to cook evenly.
Reduce heat to medium-high and add the shallots. Cook for a further 3 minutes.
Add the beans, mushrooms and carrot and cook for another 3-5 minutes, tossing and stirring.
Serve a portion of the mash on each plate. Use a large baking ring to create a circle if you want to look fancy. Serve some sausages and vegetables and then drizzle some Lillie’s Q Smoky sauce and a few whole chives.