Following on from our sausage-making fest, here are our favourite sausage & mash recipes. These are the go-to recipes we both turn to time and time again when sausages are in da house. The difference being that, this time, our tried and tested winning recipes heroed our home-made sausages (proud moment). Both recipes produce lots of ‘gravy’ for soaking up the mash.
Minnie’s Favourite Recipe (‘Summery Bangers and Mash’ nicked from Delicious magazine)
- 6 sausages
- 6 spring onions
- Peas (as many as you like)
- 400 ml stock (we used chicken)
- 2 tbspns crème fraîche
- Potatoes for mashing (the actual recipe calls for smashed new potatoes)
- Milk, warmed
- Fry sausages, remove from pan and keep warm in oven.
- Wipe pan clean a bit, then add about 400ml of stock (we used chicken).
- Bung in half the chopped spring onions.
- Reduce stock by at least half.
- Bung in peas.
- Take off heat, add the cream and remaining spring onions, season to taste.
For the mash:
Boil the potatoes, use ricer and add back to warmed milk, add butter and seasoning.
Siobhann’s Favourite Recipe (‘A sausage and mash supper’ nicked from Nigel Slater’s Appetite)
- 2 onions, roughly chopped or sliced (allow an onion per person)
- 2-3 sausages per person depending on how greedy you are.
- Seasoning: Bay leaf, 8-10 juniper berries (or thyme and fennel seeds)
- Dijon mustard. About a tablespoon.
- A glass of Madeira wine (the recipe calls for Marsala but we didn’t have any in. Nige says simply “booze to enrich the gravy” so I guess you could use red wine too though I must say Madeira or Marsala give it more depth because they’re sweeter)
- About 250ml of chicken stock
- Butter & olive oil
- A little flour
- Brown the sausages in butter and oil in a deep-ish oven-proof dish that has a lid. Remove sausages once browned roughly all over and retain the fat.
- Add the onions and cook gently on a low heat. You want them to soften so you can ‘squash them between your fingers’ but not colour too much. Expect to take about 20minutes.
- Once onions feel ready, sprinkle some flour over the onions and cook for about a minute
- Add bay leaf and juniper (or any other herbs like thyme)
- Add the wine and stock, bring to the boil stirring as you go until you get a nice thick sauce. Season with salt and pepper and add a large dollop of Dijon mustard.
- Add the sausages back to dish, put the lid on and pop in the oven for about 40 minutes but it depends on size and quantity of sausages etc.
For the mash:
Use Minnie’s recipe. It looks better than how I do it. I’m doing it like her next time.