Ingredients

• 8 good-quality pork sausages
• 500g/1lb 2oz swede
• peeled and diced
• 500g/1lb 2oz sweet potato
• peeled and diced
• 50g/1¾ oz butter
• 100g/3½ oz half-fat crème fraîche
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 onions
• thinly sliced
• 6 sprigs thyme
• tied together with string
• 150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)
• 2 tsp English mustard
• 500ml/18fl oz beef stock
• 2 tbsp beef gravy granules
• 300g/10½ oz green beans
• steamed

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper
• Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes
• depending on their thickness
• shaking the tray from time to time to ensure even cooking.
• Meanwhile
• put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes
• or until tender.
• In the meantime
• make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook
• stirring frequently
• for 10 minutes
• or until softened and starting to brown and caramelise.
• Pour in the beer
• if using
• and simmer until the volume has reduced by half
• then add the mustard and beef stock. Simmer for 10 minutes
• then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste.
• When the swede and sweet potato are cooked
• drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently.
• Serve the sausages with the mash
• steamed green beans and plenty of gravy.