White sweet potato & red beet mash with wild boar sausage

Zo doet Maurice het

1. 1

   Peel the white sweet potatoes and cut them into small cubes.

2. 2

   Peel the red beetroot and cut it into cubes of similar size.

3. 3

   Put the sweet potato and beetroot in a pan with plenty of water, add the thyme and the juice of half a lemon, and boil for 35–40 minutes until tender. The beetroot should still have some bite.

4. 4

   Meanwhile, heat the olive oil in a frying pan and fry the wild boar sausages for around 20 minutes until cooked through.

5. 5

   Remove the sausages from the pan and set aside, keeping the juices in the pan.

6. 6

   Add the mustard and 200 ml water to the pan juices, stir well and simmer briefly to make a wild boar flavoured gravy.

7. 7

   Drain the cooked vegetables, crack in the egg and mash lightly with a masher, keeping the beetroot in almost whole chunks.

8. 8

   Slice the sausages into rounds.

9. 9

   Spoon the mash onto plates, top with the sliced sausage and the sweet and sour pickled onions, then pour over the warm gravy.