Pork Sausages and Caramelised Onion Salad

with Sweet Potato Mash

10g butter

1½ tbs olive oil

1 tbs sugar

2 tsp balsamic vinegar

fine grater

medium saucepan with lid

potato masher

small saucepan

medium frypan

Peel the sweet potatoes and cut into 2cm chunks. Thinly slice the onion. Finely grate the parmesan.

Put the sweet potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan. Mash the sweet potato until smooth. Stir in the parmesan, chermoula seasoning and 10g butter. Taste, then season with salt and pepper. Cover to keep warm.

Meanwhile, heat 2 tsp olive oil in a small saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add 1 tbs sugar and cook, stirring, for a further 2 mins or until the onion is caramelised. Remove the pan from the heat. Season with salt and pepper.

Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the sausages, turning regularly, for 8 mins or until browned and cooked through.

While the sausages are cooking, combine 2 tsp balsamic vinegar and 2 tsp olive oil in a large bowl. Add the salad leaves and caramelised onion (see Make it yours) and toss to combine. Divide the sausages, sweet potato mash and salad among plates. Enjoy!

Feel free to serve the caramelised onion on the side instead of tossing it through the salad.