Sausage and Sweet Potato over Italian Salad Leaves with a Pesto Vinaigrette
Funnily enough, this was intended as a bit of a joke on the British 'Bangers & Mash' - that's sausages and mashed potato.
I told my wife we were having 'Bangers & Mash', but a little different ...
Drop some fat into a roasting dish - I used dripping.
Place the sausages and wedges of sweet potato into the roasting dish and into a pre-heated over set to 180C.
Roast the sausages and sweet potato for 20 minutes, then increase the heat to 220C. This last stage will colour the sausages and crisp up the sweet potato. Let it go for another 10 minutes, or so.
Your sausages should be good - mine were 97% pork with some herbs and fat as the remainder.
Don't worry about Italian flavours - the vinaigrette will sort that out.
Meanwhile, grab a bag of salad leaves - rocket, spinach, lettuce, that kind of thing and sprinkle a few leaves on a plate, salting with some good sea salt.
Slice some red onion and get it soaking in cold water to take off the edge.
Make up a vinaigrette from pesto (that's simply olive oil, pine nuts and basil blended), lemon juice, pickled garlic, capers and a splash of vinegar - I used Sherry vinegar.
Splash this over the leaves.
When the sausages have browned and the sweet potatoes are soft and coloured, arrange them over the leaves and splash more vinaigrette over.
Drain the onion and sprinkle over.
But ... 'Bangers & Mash'?
Sausages ... and mash your own (sweet) potato as you eat it!