Take the mashed potato and whilst still warm beat in the butter, yolks and seasoning, adding as much wasabi as you like.
Place this in a piping bag with a star nozzle; pipe onto a non-stick tray circles the shape of doughnuts with a hole in the middle.
Take the skin off the sausages and shape the meat into 4 balls that fit into the hole of the doughnut.
Bake in oven at 200ºC for 10mins. The sausage meat should be cooked and the potato golden.
Bring the honey, soy and lime juice to the boil and then simmer until sticky.
Use this to glaze the sausage meat, then sprinkle thinly sliced chilli on top for a real kick.
For more information about Sausage Week, please visit www.lovepork.co.uk
3 Baked Potatoes Mashed
2 Tb butter
Salt, wasabi paste to taste
6 pork sausages (Cumberland sausages are a good option)
1 red chilli
2 Tb honey
6 Tb soy
1 lime juiced
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg.
This campaign was originally produced in the framework of a programme co-financed by the European Union