Mambo Sausage and Mash Recipe
Recipe provided by www.lovepork.co.uk
Cooking time: 40 Minutes
Ingredients
Serves 4- 6 (1lb) Chunky Riverside Thick Pork sausages
- 2 Cloves garlic, crushed
- 1 Orange, rind removed and
- juice of half
- 1 Green chilli, seeds removed
- and finely chopped
- Seasoning:
- 1 small Squash or pumpkin, seeds
- removed and cut into chunky
- wedges or cut in half
- Fried Black Beans
- 1 x 15mlsp (1tbsp) Olive oil
- 1 Onion, finely chopped
- 1 Clove garlic, sliced
- 2 Sprigs fresh thyme/or pinch
- of dried
- 1 Bayleaf
- 1 Green chilli, seeds removed
- and finely chopped
- 1 (approx 400g) Can black beans, drained
- and rinsed
Instructions
• Preheat the oven to Gas Mark 4, 180ºC, 350ºF.• Place the garlic, orange rind, and juice from one half, chilli and seasoning into a bowl.
• Add the sausages and coat thoroughly.
• Place the squash into a large roasting pan.
• Add the sausages and spoon over the mixture.
• Cut the remaining orange half into wedges and place in the pan.
• Cook uncovered, in a preheated oven for about 40 minutes, until the sausages are browned and the squash/pumpkin is tender. (If cooking the squash in halves it may take longer to cook.)
• Make Beans: Place the oil in a small pan and heat.
• Add the onion, garlic, herbs and chilli, and cook gently until soft.
• Add the beans and a small splash of water.
• Gently simmer for 4-5 minutes until heated through and the flavours have combined well.
• Remove the cooked flesh from the squash and mash with black pepper and a knob of butter.
