• 2 tablespoons olive oil
• 1 packet Egmont Honey Sausages
• 1 red onion, cut into thin wedges
• 4 cloves garlic, finely sliced
• 2 tins chopped tomatoes
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely chopped rosemary

• 1kg potatoes, peeled cut into cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 150g kale, finely chopped
• 50g butter, cubed
• ½ cup milk

Method:
TOMATO & ROSEMARY BRAISED SAUSAGES

Pre-heat the oven to 180°C. Heat the oil in a heavy-bottomed oven-proof frying pan and brown the sausages on all sides over a medium-high heat. Remove from the pan and set aside.

In the same pan using the same oil, saute the onions and garlic until soft and translucent. Add the tomatoes, brown sugar, vinegar and the rosemary. Season with freshly ground black pepper and sea salt. Bring to the boil then reduce the heat and simmer for 10 minutes.

Add the sausages to the pan and put into the oven to cook for 20 minutes.

KALE & ONION MASHED POTATOES

While the sausages are cooking put the potatoes into a pot, cover with water and boil for 10 minutes or until cooked through. Remove from the heat and drain before adding the butter and putting the lid back on the pot.

While the potatoes are cooking heat the olive oil in a heavy-bottomed frying pan and once hot saute the onion for 10 minutes or until soft and translucent. Add the kale and cook for a further 10 minutes. Add the milk to the potatoes along with some sea salt and mash until smooth. Fold in the onion and kale mixture.

To Serve:

To serve, put the mashed potato onto the plates and top with the sausage and onion mixture. Serve immediately.