Sausages with chestnut purée and crisp sweet potato
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Fresh longaniza 8 small 500 g
- Cooked chestnuts peeled, unsweetened 350 g
- Sweet potato peeled 350 g
- Milk 300 ml 300 g
- Butter 20 g
- Extra virgin olive oil 15 g sweet potato and 10 g sausages 25 g
- Parsley 3 g
- Salt to taste 2 g
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Method
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Preheat the fan oven to 180°C. Cut the sweet potato into 1–2 mm slices, using the guard if using a mandoline. Toss with 15 g oil and a pinch of salt. Spread over two trays without overlapping.
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Bake for 20–30 minutes, turning halfway and removing slices that brown early. Place on a rack to firm up as they cool.
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Place the precooked chestnuts and all the milk in a saucepan. Simmer gently for 12–15 minutes, stirring. Blend with the butter until smooth and adjust the salt. Keep warm over the lowest heat, stirring so it does not catch.
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Cook the sausages in the remaining 10 g oil over medium heat for 15–18 minutes, turning until golden and at 70°C for 2 minutes in the centre. Serve two per person with chestnut purée, sweet potato and parsley.
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