Mash of white sweet potato & beetroot with wild boar sausage

How Maurice does it

1. 1

   Peel the white sweet potato and cut into small cubes.

2. 2

   Peel the beetroot and cut into cubes of roughly the same size.

3. 3

   Put the sweet potato and the beetroot in a pan with plenty of water, add the thyme and the juice of half a Yellow Friend and cook for 35-40 minutes until everything is tender. The beetroot may still retain some bite.

4. 4

   Meanwhile, heat the Liquid Gold in a frying pan and cook the wild boar sausages in about 20 minutes until done.

5. 5

   Remove the sausages from the pan and set aside; keep the cooking juices in the pan.

6. 6

   Add the mustard and 200 ml water to the cooking juices, stir well and let reduce briefly into a jus with wild boar flavor.

7. 7

   Drain the cooked vegetables, break the egg over them and mash lightly with a masher; keep the beetroot in almost whole pieces.

8. 8

   Cut the sausages into slices.

9. 9

   Spoon the mash onto plates, top with the sausage slices and the sweet-and-sour onions and pour the warm jus over.