Steak & butter sausage with sweet potato mash & chimichurri sauce

Serves 2–3 

Ingredients:

• 1 bunch fresh parsley, finely chopped
• 3–4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp chilli flakes (adjust to taste)
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• Salt & black pepper, to taste
• (Optional): 1 tbsp fresh coriander or a squeeze of lemon juice
• 1 pack HECK! Steak & Butter sausages
• 1 pack sweet potato mash (or mash made from 2 medium sweet potatoes)
• Olive oil or butter (for heating mash)

Sausages & Mash Method:

1. Pan-fry sausages in a skillet over medium heat until browned and cooked through (about 10–12 minutes, turning often).
2. While sausages cook, heat the sweet potato mash until hot (on stovetop or in microwave).
3. Slice sausages once cooked.

Chimichurri Sauce Method:

1. Finely chop the parsley and garlic (or pulse in a food processor).
2. Combine in a bowl with oregano, chilli flakes, vinegar, olive oil, salt, and pepper.
3. Stir well and let sit for 10–15 minutes to let the flavours develop.
4. Taste and adjust seasoning as desired.

To Plate

• Spoon a bed of sweet potato mash onto the plate
• Top with sliced sausages
• Drizzle generously with chimichurri sauce
• Garnish with extra parsley or chilli flakes if desired