Summer mash is a lighter take on traditional mash, perfect for balmy summer nights, and the tomato relish is so worth the extra dish used to make it. If you don’t fancy sausages, this dish also works with steak, fish, a large grilled mushroom or even burger patties.If you’re gluten free make sure the Red Wine or Balsamic vinegar you’re using is GF (and your sausages!)
Sausages with fresh tomato relish & summer mash
- Sausages - (pork/lamb/beef) to suit your appetites and preferences
- 4 Medium red skinned/ other non waxy variety potatoes, washed
- 2 Spring onions, thinly sliced – including the green part
- 1/2 130g bag of baby spinach - shredded
- Olive Oil
Fresh tomato relish
- 1 Punnet of cherry tomatoes / tomato medley, halved
- 2 tbsp Olive oil
- 1 tsp Italian / Tuscan seasoning
- 2 tbsp Balsamic vinegar OR red wine vinegar
- 4 tbsp Tomato paste
- 1 tbsp Brown sugar or runny honey
- 1 Handful chopped fresh parsley
- Rinse the potatoes, leaving skin on, chop into 1-2 inch chunks and add to a pot of salted water. Boil until tender
- Heat oil in a medium pan (or pot) and add the Italian seasoning, vinegar, tomato paste & brown sugar or honey and bring to the boil.
- Add the tomatoes, simmer for 4 mins or until the mixture has thickened. Remove from heat, season to taste and set aside to cool.
- Once the potatoes are tender, drain and mash with a good glug of olive oil.. Mix through the spring onions & baby spinach.
- BBQ, Pan fry, or grill the sausages
- Serve sausages with mash on the side and relish spooned over, and a parsley garnish.
Cook’s Notes:Use any kind of sausages that suit; chicken, pork, vegetarian, beef, lamb even good old sizzlers! If you’re gluten free make sure the Red Wine or Balsamic vinegar you’re using is GF (and your sausages!)
We prefer to use the red skinned potatoes and we leave the skins on but any non waxy potato will work here.
If you don’t want/can’t be bothered to cook the relish, slice up the tomatoes and mix with the parsley and a tiny bit of olive oil to make a ‘salsa’ instead.
If you’ve got fussy eaters just have the mash without the greens through it, or reduce the amount to make it more palatable – you could add the shredded spinach and spring onions to a raw tomato salsa or sub in some steamed greens.
This mash makes an amazing bubble n squeak / home-made hash for brunch the next day, or make extra and add tuna and an egg and form into fish cakes for another meal.
Even better – the mash is delicious when cooled so good for adding resistant starch to your diet.