Buffalo Bratwurst & Mustard Cassava Mash

sausage and mash..is there anything more comforting?

Strange things lurk in my local supermarket.

(and I’m not talking about the guy with no teeth who stocks the fish counter and always smells like day-old salmon)

No, I’m talking the freezer section where, buried under piles of frozen poultry, you can sometimes unearth rare treasures….such as buffalo meat.

Specifically buffalo meat in bratwurst form. Genius, no?!

I got the idea of mustard mash from my brother (thanks bro!) who adds it to his potato

And that’s not the only unfamiliar food item I purchased in the good name of this blog.

Cassava is the potato alternative you’ve never heard of. It’s a knobbly root vegetable with a sweet, nutty flavour that you cook as you would an ordinary spud. I decided to turn it into a delicious, tangy, mustard mash.

it has a tough, waxy skin so careful when peeling – don’t accidentally get a finger in there

The two go well together. It’s a more creative version of bangers and mash and if there’s one thing my belly enjoys, it’s being adventurous.

Buffalo Bratwurst & Mustard Mash (serves 4)

• 4 buffalo bratwurst
• 2 tbsps stoneground mustard
• 1 tbsp mayo
• 1 cassava, peeled and diced
• 1 clove garlic, minced

1. Add the cassava to a pan of salted boiling water and boil for 30 minutes until tender. Drain what’s left of the water (the cassava will soak it up as it boils).
2. Season and mash well. Stir in the mustard, mayo and garlic.
3. Fry the bratwurst until brown and serve with a scoop of mash on the side.

Like this? You might also like:

• Buffalo & Bacon Meatloaf
• Sweet Potato, Bacon & Parmesan Mash
• Bratwurst, Green Apple & Sauerkraut Skillet

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