Finally, back to the season I prefer most, Autumn. Not too cold and not too hot, but more importantly it’s a prime excuse (not that I needed one) to tuck in to a nice plate of my belly buster of a dish, sausage and mash. I’d been craving this since about 9.30am this morning, is that a bit wrong? When I get a craving like this I tend to go on about it to all and sundry until my desires have been met. It wasn’t until 7.07pm 23 seconds till this happened, but boy it was worth the wait.
Sausage and Mash
October 4, 2011
: 2
: 10 min
: 30 min
: 40 min
: easy
Comfort food at its best.
Ingredients
- FOR THE GRAVY
- 6 Sausages
- 1 large white onion
- 3 tbs of light olive oil
- knob of butter
- 2 tbps flour
- sprig of thyme
- quarter of a glass of red wine
- splash of aged balsamic vinegar
- 500ml chicken stock
- FOR THE MASH
- 2 large maris piper potatoes
- tsp salt
- half tsp white pepper
- 250ml of full fat milk
- large knob of butter
Directions
- Step 1 Slice the onion into thinish rings. Melt the oil and butter in a saucepan. Add the onion and cook on a low heat for 15-20mins.
- Step 2 Pre-heat the grill. Add sausages and grill over a medium heat for 20mins until cooked through, turning occasionally to brown all sides.
- Step 3 Now go back to the onions, add flour, thyme stir for about 2 mins, until the flour changes to a light brown colour. Turn up the heat and add the balsamic vinegar, reduce then add the wine and reduce again. Slowly add the stock stirring all the time to avoid any lumps.
- Step 4 Whilst the sausages are cooking peel the potatoes and chop into bite sized chunks, boil in salted water for 12-15 mins or until you can pierce a fork through them. Do not overcook, you don’t want them mushy at this stage. Once cooked drain and return back to heat to get rid of any excess water then take off heat. In a separate pan heat the milk to simmer point, but do not boil. Add milk to potato and mash trying to avoid any lumps – I think a potato ricer works best. Add butter, salt and pepper mix through. Done. Serve with garden peas.
Hey Tash. Love it. Simple, Fun & informative. When is the Caribbean Curry making an apperance?
Cheers! Soon, very soon. Watch this space.
I am not a big eater, but I have to agree, sausage and mash is one the best autumn comfort foods. when I do decide to eat I don’t care who cooks it for me as long as the sausage is meaty and the mash is creamy and there is plenty of onion gravy. I may treat myself to some this evening at one of the better gastro pubs.
Brilliant Tash. Can’t wait for more. Might have to bring you a sussex hamper so you can give me some ideas.
Bring it!
One of my favourite winter meals – they have a restaurant in Covent Garden called The Bistro they make this dish and it is absolutely scrummy.
Talking of sausage and mash. Has anyone noticed the Sausage and Mash (S+M) restaurant on Essex Road has closed down? Is the one by Spitalfields still open? I remember they did really nice sausages, all different flavours and properly cooked right through.
There’s a butchers by Stratford shopping centre that does all different types of sausages and there is ALWAYS a massive queue for that place.
By the way everyone, always get your meat from the back of the shelf in supermarkets, that’s where its coldest and the best before date is not so soon.
Jo, thanks for the super tip about buying meat, will definitely remember that one.