Maple and mustard chipolatas with sweet potato mash

chip Photo: Kristy Komadina

I love bangers and mash to comfort me and my family on a cold winter’s night. This easy yet flavour packed version is baked on a tray to avoid any exploding stovetop sausage incidences.


For the sausages

800g beef chipoltas

150ml real maple syrup

2 heaped tablespoons grain mustard

2 medium brown onions, peeled and thinly sliced

For the mash

1 sweet potato, peeled and cubed

3 pontiac potatoes, peeled and cubed

1/4 cup cream

30g butter

Salt and pepper to taste


Preheat the oven to 180 degrees Celsius. Line a shallow baking tray with baking paper. Spread the onions and chipolatas in a layer on the tray. Pour over the maple syrup and mustard and coat the sausages and onions in the mixture.

Place into your preheated oven and bake for 25-30 minutes, turning and stirring every 10 minutes or so for even cooking.

Meanwhile, place the sweet potato and potato cubes into a small pot. Cover with cold water and bring to the boil. Turn the heat down slightly and simmer for 15 minutes until tender.

Drain the sweet potato and potato then return to the pan. Add the cream, butter, salt and pepper and mash roughly so that you can still see bits of the white potato amongst the orange of the sweet potato.

Serve the sausages and onions with their sticky sauce piled on top of the hot mash.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called "The Life She Made where she posts family style recipes and talks about life as a stay at home mother.