Ingredients

• 800g cream delight potatoes, peeled, chopped
• 1/2 cup milk, warmed
• 1 tablespoon margarine spread
• 1 tablespoon extra virgin olive oil
• 6 thick Italian pork sausages
• 1 small brown onion, thinly sliced
• 1 red capsicum, chopped
• 1 large zucchini, chopped
• 1 garlic clove, crushed
• 1 tablespoon tomato paste
• 400g can diced tomatoes
• 2 tablespoons fresh rosemary leaves, chopped
• 1/2 teaspoon smoked paprika
• Steamed green beans, to serve (optional)

Method

• Step 1 Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash. Add milk and margarine spread. Mash until smooth. Season with salt and white pepper. Cover to keep warm.
• Step 2 Meanwhile, heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Transfer to a plate.
• Step 3 Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, zucchini and garlic. Cook, stirring, for 3 to 4 minutes or until vegetables are lightly browned. Add tomato paste, tomatoes, rosemary, paprika and 1/2 cup water. Bring to the boil. Reduce heat to low.
• Step 4 Cut sausages diagonally into thirds. Return to pan. Simmer, uncovered, for 5 to 7 minutes or until sausages are cooked through. Serve with mashed potato and beans, if you like.