Recipe

Rosemary lamb sausages with buttermilk mash

Spearing lamb sausages with rosemary stems allows the fragrance of the herb to permeate all the way through the sausages. Divine served with buttermilk mash and apple larded sauerkraut.

  • 35 mins cooking
  • Serves 4
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Ingredients

Rosemary lamb sausages with buttermilk mash
  • 8 stems of rosemary
  • 8 thick lamb sausages (700g)
  • 4 potatoes (800g)
  • 1 cup buttermilk
  • 1 coarsely grated medium red apple (150g)
  • 315 gram (10 ounces) sauerkraut

Method

Rosemary lamb sausages with buttermilk mash
  • 1
    Preheat oven 200°C/400°F.
  • 2
    Remove rosemary leaves from all but the tops of 8 stems of rosemary; discard or reserve rosemary leaves for another use.
  • 3
    Use rosemary stems to skewer 8 thick lamb sausages (700g); place on baking-paper-lined oven tray. Roast sausages for 25 minutes, turning occasionally, until cooked through.
  • 4
    Meanwhile, boil, steam or microwave 4 medium potatoes (800g) until tender; drain. Mash potatoes in a medium bowl with 1 cup buttermilk until smooth; season to taste.
  • 5
    Combine 1 coarsely grated medium red apple (150g) with 315g (10 ounces) sauerkraut in a medium saucepan; stir over low heat until hot.
  • 6
    Serve sausages with mash and sauerkraut.

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