Clapshot with Pork Sausages
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Ingredients
- 400 g swede
- 400 g potatoes
- 8 pork sausages
- 30 g butter
- 10 g fresh chives, snipped
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 18.2 g
- Carbohydrate
- 31.6 g
- of which sugars
- 6.4 g
- Fat
- 31.7 g
- of which saturates
- 13.1 g
- Fibre
- 5.4 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the pork sausages for 15-18 minutes, turning occasionally, until browned all over and cooked through with no pink remaining.
- 2
Meanwhile, peel and chop the swede and potatoes into even chunks and boil together for 20 minutes until completely tender.
- 3
Drain well and mash the swede and potatoes together with the butter and white pepper until smooth.
- 4
Stir in most of the snipped chives.
- 5
Pile the clapshot onto plates and top with the sausages, scattering over the remaining chives.
- 6
Serve with a little onion gravy if you like.
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