Wagyu Snags With Pea & Sweet Potato Mash Recipe

Wagyu Snags With Pea & Sweet Potato Mash

Ingredients

  • 1 tsp
    Olive Oil
  • 4 thick (600g)
    Wagyu Beef sausages
  • 1 kg
    Sweet potato, peeled and diced
  • 50g
    Butter, chopped
  • 1/3rd cup (80mL)
    Thickened cream
  • 1/4 cup (20g)
    Grated Parmesan cheese
  • 1 1/2 cup (160g)
    Frozen peas
  • 1 x 30g

How to Cook

Prep Time: 10 minutes | Cooking Time: 18 minutes
  1. Heat olive oil in a large heavy based frying pan and cook sausages over medium heat for 10 mins until well browned and cooked through. Transfer to a warm plate and cover loosely with foil.

  2. Meanwhile, cook sweet potato in a saucepan of boiling water over medium-high heat for 10 minutes or until tender ;drain well. Return sweet potato to warm saucepan; add butter, cream and parmesan; using a potato masher, mash sweet potato until smooth.

  3. Boil, steam or microwave peas until tender; drain; using a potato masher or fork, lightly smash. Fold through peas though sweet potato.

  4. Prepare MAGGI Roast Meat Gravy as per packet instructions; serve wagyu sausages over mash with gravy.

Rate
;