My husband is a real meat and potatoes man. This transition to a more plant based diet isn't an easy one for him. I am out to prove to him that he won't really miss some of his old favourites, like sausage and mash. This is what I did today!
Of course you can use regular sausages instead of vegetarian ones if you want to, they will be equally as delicious and will also work well. I used Linda McCartney vegetarian sausages and they were really nice.
I did a simple glaze of honey and soy . . . whisked together and drizzled over the sausages prior to baking in a moderately hot oven . . . I turn them in the mixture every now and then while they were baking so that they glazed evenly. The trick is to keep them from burning. That's why you keep the temperature only moderately high and why you keep turning them.
I paired them up with a delicious root vegetable mash . . . potatoes, carrots, swede and parsnip . . .
Simply boiled in lightly salted water until they are meltingly tender, drained well and then mashed together with a nice nob of butter and some seasoning . . . so good.
The two went together perfectly. This mash would go with just about anything . . . I can only imagine how tasty it would be with gravy or topping a cottage pie. The veggie sausages were really lovely also, with that delicious mix of salty sweet in that sticky glaze!
*Honey & Soy Glazed Sausage*
with Root Vegetable MashServes 4Printable Recipe
Delicious sticky sausages served with a flavoured mash. Simple ingredients tastefully put together.
8 fat well flavoured sausages (Vegetarian or otherwise)3 TBS runny honey2 TBS dark soy sauce
For the mash:
2 large baking potatoes, peeled and cut into chunks1/2 medium swede (rutabaga), peeled and cut into thin slices3 medium carrots, peeled and cut into 1/4 inch thick coins1 parsnip, peeled and cut into 1/4 inch thick coinssalt and pepper to taste2 TBS butter
Preheat the oven to 190*C/375*F/ gas mark 5. Line a small baking tray with aluminum foil and spray lightly with cooking spray.
Prepare all of your vegetables and put them into a saucepan of lightly salted water to cover. Bring to the boil. Cover and reduce to a simmer. Cook for 20 to 25 minuts, until the vegetables are tender. At the end of that time, drain well. Return to the pot and shake over the residual heat from the burner. Mash well with the butter and a generous amount of salt and black pepper.
While the potatoes are cooking pop the sausages onto the baking tray. Whisk together the soy and honey. Drizzle over all of the sausages. Pop into the preheated oven and roast for 15 to 20 minutes, turning them occasionally to coat in the honey/soy mixture and glaze. (If you are using pork sausages, cook until the juices run clear. They may take a few minutes longer.)
Divide the hot mash between four heated plates and top each with two glazed sausages. Serve immediately. A green vegetable goes nicely with these.
Todd was pleasantly surprised and even went back for an additional sausage. That made me happy. If there is one person I want to make happy through all of this, its Todd. Bon Appetit!
