311. Blood Sausage & Gastrique w/ Sweet Mashed Potato. Click the picture for recipe!

Beautifully seasoned and seared blood sausage with an amazing gastrique sauce and buttery sweet mashed potato.

Ingredients

• Blood Sausage
• Sweet Potatoes
• Peanuts
• Morton Iodized Table Salt
• McCormick Ground Black Pepper
• Pompeian Robust Extra Virgin Olive Oil
• Domino Granulated Sugar
• Aged Red Wine Vinegar
• Butter
• Gluten Free Flour
• Kitchen Basics Beef Stock
• Brown Sugar
• Fresh Parsley
• Fresh Celery Leaves

Directions

1. Slit your sweet potato down halfway through and lengthwise. Slightly open. Preheat your oven to 400 degrees. Wrap your potato in foil leaving a small opening for ventilation. Bake for about 50 minutes. Take out, put a couple scoops of butter in it, sprinkle some brown sugar on it, and set aside.
2. Heat a pot on medium high heat and add some oil up in the pot about a inch and a half.  Lay in your blood sausage, and deep fry occasionally turning for about 8 minutes. Take out and set aside on paper towels to soak up the excess grease.
3. Heat another pan on medium high heat and add lots of butter. As your butter starts to melt, mix in a little flour to create a roux. Pour in some beef stock and whisk vigorously until your sauce starts to thicken (about 3 minutes). Add a little sugar, and red wine vinegar and continue to vigorously whisk for another 4 minutes.
4. Spoon some of your sauce on a plate. On another plate mix and mash your sweet potato (adding more butter and brown sugar to taste). Spoon your sweet mashed potato on top of your sauce. 
5. Top it off with your blood sausage, garnish with some peanuts, fresh basil, and fresh celery leaves. Enjoy! #recipesbyvance 

Recipe by Vance Harris

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