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Name: Sausage And Mash with Fruity Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Arrowroot mix with 2 tsp; Salt and pepper; 2 tb olive oil; 1 Bag young spinach; 1 pn Nutmeg; 1 sm Mango; 1 Red onion chopped; 8 Cumberland sausages; 1 ts Caster sugar; 5 Rings pineapple tinned; 1/4 pt White wine vinegar; 2 tb Fresh mint chopped; 8 Potatoes; 4 tb Tomato ketchup

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INGREDIENTS

MASHED POTATO
2 ts Arrowroot mix ; with 2 tsp
Salt and pepper
2 tb olive oil
1 Bag young spinach
1 pn Nutmeg
1 sm Mango
1 Red onion ; chopped
8 Cumberland sausages
1 ts Caster sugar
FRUIT CHUTNEY
5 Rings pineapple ; tinned
1/4 pt White wine vinegar
2 tb Fresh mint ; chopped
8 Potatoes
4 tb Tomato ketchup

Servings

INSTRUCTIONS

Boil the potatoes in salted water. Fry the sausages in 1tbsp olive oil until brown and thoroughly cooked. Remove sausages and keep them warm. Using the same pan add mangos, pineapple, onion and mint. Season. Do not mash or over cook the mixture. Mix arrowroot with water until milky white. Add to fruit. Next add white wine vinegar, tomato ketchup and sugar and cook for a couple of minutes. Finally add the English mustard to the chutney and put aside. Drain the potatoes and return to the heat to dry out completely. Place the spinach into a saucepan and cook without water until it wilts. Drain, chop and reserve. Mash the potatoes with 2tbsp of olive oil and seasoning. Add a pinch of nutmeg and the chopped spinach and place into a serving bowl.

NOTES

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Sausage And Mash with Fruity Chutney

MASHED POTATO
2 ts Arrowroot mix with 2 tsp
 Salt and pepper
2 tb olive oil
1 Bag young spinach
1 pn Nutmeg
1 sm Mango
1 Red onion chopped
8 Cumberland sausages
1 ts Caster sugar
 FRUIT CHUTNEY
5 Rings pineapple tinned
1/4 pt White wine vinegar
2 tb Fresh mint chopped
8 Potatoes
4 tb Tomato ketchup

Boil the potatoes in salted water.    Fry the sausages in 1tbsp olive oil until brown and thoroughly cooked.  Remove sausages and keep them warm. Using the same pan add mangos,  pineapple, onion and mint. Season. Do not mash or over cook the mixture.    Mix arrowroot with water until milky white. Add to fruit.    Next add white wine vinegar, tomato ketchup and sugar and cook for a couple  of minutes. Finally add the English mustard to the chutney and put aside.    Drain the potatoes and return to the heat to dry out completely.    Place the spinach into a saucepan and cook without water until it wilts.  Drain, chop and reserve.    Mash the potatoes with 2tbsp of olive oil and seasoning. Add a pinch of  nutmeg and the chopped spinach and place into a serving bowl.

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Nutrition

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Serving Size: 1 Serving (4052g)
Recipe Makes: 1

Calories: 5009
Calories from Fat: 2551 (51%)

Amt Per Serving		% DV

	Total Fat 283.4g	378 %
	Saturated Fat 92.3g	462 %
	Monounsaturated Fat 126.8g
	Polyunsanturated Fat 38.8g
Cholesterol 740.4mg		228 %
Sodium 7710.1mg		266 %
Potassium 12386.7mg		326 %
Total Carbohydrate 411.5g		121 %
	Dietary Fiber 52.3g	209 %
	Sugars, other 359.2g
Protein 202.6g		289 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5009

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