- Serves: 4
- 8 Gluten-Free Beef Sausages
- 250ml Gluten-Free Beef Stock
- 1 Carrot (diced finely)
- 2 Brown Onions (diced finely)
- 1 Leek (diced finely)
- Handful of Thyme
- 2 Tbsp Gluten-Free Flour
- 1 Tbsp Oil
- 125g Butter plus Knob of Butter
- 1 Large Glass of Red Wine
- 800g Tinned Tomatoes
- 3-4 Tbsp Smokey Jerk BBQ Sauce or Hermes Smokey Black Garlic BBQ Sauce
- 1 Bay Leaf
- 2 Tbsp Gluten-Free Worcestershire Sauce
- 2 Tbsp Minced Garlic
- 2 Tbsp Wholegrain Mustard
- 3 Large Sweet Potatoes
- Salt & Pepper
- Pickled Red Cabbage
Start by browning your sausages in an oven proof dish that has a lid, brown your sausages and then remove and pop to one side.
Add a knob of butter with 1 Tbsp oil and pop in the onions, leek and carrot and cook until the onion is soft.
Next, add the red wine and cook until reduced by half.
Preheat your oven to 160C.
Add in the bay leaf and the sauces back to the dish with the thyme of top.
Season with salt and pepper.
Pop the lid on and pop it in the oven for 4 hours.
While its cooking peel, chop into large chunks and rinse your sweet potatoes.
Next, grab a pan and cook the sweet potatoes until soft and drain and then allow to dry.
Get a ricer (if not use a masher, but a ricer will give a better end product) and put the sweet potato through it.
Once all done through the ricer then add chop 125g butter into chunks and add it to the sweet potato and mix in well and then add the mustard, add back to a low heat and keep stirring the mash until smooth, once smooth season with salt and pepper and then leave to one side and reheat when ready to serve.
Serve by placing the mash slightly to one side of a large serving bowl or dish and then add the sausages, red cabbage, and the casserole sauce around.