Simple Sticky Sausages & Mash
By :The Culinary Cartel
Select nice large, fat bangers for this recipe to prevent the sausages drying out.
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Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
2 Servings
Ingredients
  • Olive oil as needed
  • 200 g sausage
  • 2 red onion
  • 180 ml water
  • 2 tsp Fresh thyme leaves of divided
  • 60 g brown sugar
  • 100 ml apple cider vinegar
  • Salt & pepper as needed
  • 4 potato
  • Water as needed boiling
  • 1 pinch salt
  • 60 ml double cream
  • 30 g butter
  • ½ garlic clove
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
2 Servings
Ingredients
  • Olive oil as needed
  • 200 g sausage
  • 2 red onion
  • 180 ml water
  • 2 tsp Fresh thyme leaves of divided
  • 60 g brown sugar
  • 100 ml apple cider vinegar
  • Salt & pepper as needed
  • 4 potato
  • Water as needed boiling
  • 1 pinch salt
  • 60 ml double cream
  • 30 g butter
  • ½ garlic clove
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Rating: 0
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Instructions
  1. Drizzle the inner pot of your Instant Pot with a little olive oil. Select Sauté, Medium/Normal, and set the time for 10 minutes.
  2. Once hot, add a little oil, then sauté the sausages on both sides until golden brown. Remove the sausages and set aside until needed.
  3. Add the onions to the pot and add a little water to deglaze the base of the inner pot. Sauté the onions until softened, then season with salt, add water to the pot and add in the picked thyme then press Cancel.
  4. Place the sausages on top of the onion mixture and secure the lid.
  5. Pressure Cook on High for 1 Minute. When the time is up, carefully quick release the pressure. Keep them warm until needed.
  6. Press Cancel, then select Sauté, Normal/Medium again for 5 Minutes. Add the sugar and vinegar and reduce the chutney until sticky and saucy! Season to taste with salt and pepper then press cancel and remove the chutney from the pot and set aside.
  7. To make the mash, add the peeled potatoes to the inner pot, then pour over just enough boiling water to cover them and add a generous pinch of salt.
  8. Pressure Cook on High for 12 Minutes. When the time is up, carefully quick release the pressure.
  9. Drain the potatoes and mash with the butter and cream/milk.
  10. Finely grate over garlic into the mash and stir this through with the remaining fresh thyme and season to taste with salt and pepper. Warm your sausages and chutney, then plate up your creamy, dreamy mash and sausages, before spooning over your sticky onion chutney.
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