SMOKY EXPLOSION! Smoked Sausage, Chipotle & Smoky Ketchup

• Transfer to a parchment-lined baking sheet with the garlic clove alongside, unpeeled.
• Drizzle with olive oil, then scatter over the BBQ rub* and the smoked paprika.
• Season with salt and pepper, then toss well to coat.
• Roast in the oven for 18 - 20 minutes, or until the edges are charred.

*Take care, this ingredient is spicy! Use as preferred. 

• In a small bowl, combine the mustard seeds with the white wine vinegar, the sugar and a pinch of salt. Set aside, stirring occassionally.
• Slice the onion into half-rings.
• Slice the sausage into rounds of 1cm thickness.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sausage with the onion for 7 - 9 minutes.

• Stir in the ketchup, the water for the sauce, the chipotle paste* and half of the mustard.
• Bring to a boil, then turn off the heat. Season to taste with salt and pepper.
• Peel the roasted garlic.

*Take care, this ingredient is spicy! Use as preferred.

• Mash the potatoes with the garlic, a knob of butter, the rest of the mustard and a splash of cooking liquid as preferred.
• Season to taste with salt and pepper.
• Crumble the cheese (see Tip).

Health Tip: if you're watching your calorie and/or salt intake, serve just half of the cheese and keep the rest to use another time.