Lamb Sausages with Wasabi Mash

For a worthy variation on the classic bangers 'n' mash combo, try Simon Rimmer's Thai-flavoured lamb sausages with wasabi mash
By Simon Rimmer
Lamb Sausages with Wasabi Mash
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the mashed potatoes

  • 500 g Maris Piper potatoes, roughly chopped
  • 125 g butter
  • 1 tbsp wasabi
  • salt and black pepper

For the sausages

  • 1 tbsp Thai green curry paste
  • 500 g minced lamb
  • 1 shallot, finely chopped
  • handfuls coriander leaves, roughly chopped
  • gravy, to serve


1. For the mashed potatoes, bring a large saucepan of salted water to the boil, tip in the potatoes and simmer for 15-20 minutes, until tender.

2. Drain the potatoes well and return to the pan. Mash until smooth, before beating in the butter over a low heat. Season well and add the wasabi paste to the potatoes, stirring well. While the potatoes are boiling, prepare the sausages.

3. For the sausages, loosen the paste with a little water, before combining with the lamb, shallot and coriander; mix well.

4. Preheat a grill to hot and mould the meat into sausage shapes. Grill until sizzling, turning occasionally.

5. Serve the sausages with the wasabi mash and lashings of gravy.

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