Creamy Jerk sausage and peppers over mash
Ingredients
- 1 pack Caribbean passion jerk sausage
- 1 red sweet pepper
- 1 tsp oil
- 1 tsp salted butter
- 1 tsp fresh thyme
- 3 garlic cloves
- 1 sprig rosemary
- ½ cup heavy cream (plus a few tablespoons of water if it’s too thick)
- ½ to 1 tsp all purpose seasoning ( depending on taste)
- ½ tsp smoked paprika to garnish
- 1 tbsp fresh chopped parsley to garnish
for the mash
- 2 lb potato
- ½ small onion
- 2 tsp salt
- 1 cup whole milk
Instructions
- Place the red pepper on open flames and char on all sides
- put the pepper in a covered container and allow it to steam for 5 minutes
- peel away the charred skin, remove seeds and dice intofine pieces, set aside.
- peel the potatoesand place in a pot of water along with the salt and ½ an onion and allow the potato to cook until fork tender
- strain the water and place the potato with the onion in a food processor
- Pulse while adding milk until smooth and creamy, set aside.
- Slice the sausages diagonally
- Heat oil in a pan and sear the sausages until golden and crispy on both sides
- remove the sausages and set aside, remove excess oil leaving about 1 teaspoon of oil
- add butter, garlic, thyme and rosemary to the oil and sauté until fragrant
- add the red peppers and heavy cream
- stir to combine, season with all purpose seasoning
- add the seared sausages to the dish and allow it to simmer for 5 minutesif it gets too thick add 2-3tablespoons of water
- place the creamedpotatoes in a dish and spoon over top the creamy sausages
- garnish with smoked paprika and parsley
