500grBrussels sproutspeeled and carved crosswise in the root
1leekwashed and cut into small rings
1jalapeno or green chilifinely sliced (for a Dudey hot kick, leave the seeds)
150grdiced bacon
2tspchinese fivespice
20mlcream
4 to 8small sausages
salt n peppa
Instructions
Boil the potatoes in salted water. When the spuds cook for five minutes add the sprouts and leek. Boil together for another 10-15 min until the potatoes are done. Drain in a siff and then put it back into the pan.
In the meantime bake the diced bacon in a frying pan until brown and crisp.
Heat some butter in another frying pan and bake the sausages until they have that nice and caramelised brown skin. Let the suasages cook on low heat for another 10-15 min under a closed lit.
Mash the potatoes and veggies and pour in the cream.
Add the fivespice, sliced jalapeno and bacon to the mash and stir it all together
Serve the mash in a deep plate with the sausages.
You can add some roasted hazelnuts to the mash for extra crunch and nutty flavor