INGREDIENTS

• 2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
• 2 Tubs Simply Better Irish Made Beef Gravy
• 3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
• 1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tbsp. Simply Better Italian Balsamic Vinegar
• Steamed Greens, to serve

For the Cheesy Mash:

• 100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
• 750g Rooster Potatoes, cut into chunks
• 75g Butter

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.