Lamb sausages with wasabi mash
By: Simon Rimmer
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Lamb sausages with wasabi mash
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
For a worthy variation on the classic bangers 'n' mash combo, try Simon Rimmer's Thai-flavoured lamb sausages with wasabi mash
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Ingredients
For the mashed potatoes
For the sausages
- 1 tbsp Thai green curry paste
- 500g minced lamb
- 1 Shallots, finely chopped
- handful coriander leaves, roughly chopped
- gravy, to serve
Method
1. For the mashed potatoes, bring a large saucepan of salted water to the boil, tip in the potatoes and simmer for 15-20 minutes, until tender.2. Drain the potatoes well and return to the pan. Mash until smooth, before beating in the butter over a low heat. Season well and add the wasabi paste to the potatoes, stirring well. While the potatoes are boiling, prepare the sausages.
3. For the sausages, loosen the paste with a little water, before combining with the lamb, shallot and coriander; mix well.
4. Preheat a grill to hot and mould the meat into sausage shapes. Grill until sizzling, turning occasionally.
5. Serve the sausages with the wasabi mash and lashings of gravy.
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