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Teriyaki-glazed sausages with sweet potato mash recipe

35 ratings

Teriyaki-glazed sausages are given a mountain of sweet potato mash for company in this hearty twist on a British classic. Add a hearty portion of stir-fried greens and you have a colourful, delicious meal. See method

Serves 4
5 mins to prepare and 25 mins to cook
528 calories / serving

Ingredients

8 pork sausages
100ml teriyaki sauce
750g sweet potatoes, peeled and cut into 3cm chunks
4 tbsp low-fat natural yogurt
2 spring onions, finely sliced
½ tbsp olive oil
250g fresh greens, thick stems finely sliced, leaves cut into 1cm ribbons
1 garlic clove, sliced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2225kj
528kcal 26%
Fat
19g 28%
Saturates
6g 32%
Sugars
26g 29%
Salt
2.8g 46%

of the reference intake
Carbohydrate 69.4g Protein 20.8g Fibre 8.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages in a roasting tin and pour over the teriyaki sauce. Turn to coat, then bake for 20-25 mins, stirring a few times to prevent the sauce catching, until the sausages are cooked through, sticky and glazed.
Meanwhile, boil the sweet potatoes for 10 mins or until tender. Drain and leave to steam-dry in the colander for 5 mins. Tip back into the pan and mash with the yogurt until smooth. Stir in half the spring onions and season.
Heat the oil in a frying pan over a medium-high heat, then stir-fry the greens for 5 mins until tender. Add the garlic and fry for 1-2 mins until golden and fragrant. Serve with the sausages and the sweet potato mash, scattered with the remaining spring onions.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.