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.
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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