Sausage N Mash With A Twist Recipes

SAUSAGES WITH PAN COOKED CHUTNEY AND LEEK MASH

Sausages with pan cooked chutney and leek mash image

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch

Provided by Jamie Oliver

Categories Mains Pork British Sausage Leek Potato

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 kg potatoes, peeled and halved
olive oil
2 leeks, sliced and washed
200 ml milk
extra virgin olive oil, leaves picked
1 sprig fresh sage, leaves picked
2 red onions, cut into thin wedges
1 good handful fresh or frozen (and thawed) cranberries
2.5 cm piece cinnamon stick
5 cm piece fresh ginger, grated
3 tablespoons balsamic vinegar
8 higher-welfare pork sausages

Steps:

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10-15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutrition Facts : Calories 654 calories, Fat 34 g fat, SaturatedFat 11.2 g saturated fat, Protein 30.8 g protein, Carbohydrate 59.4 g carbohydrate, Sugar 13.9 g sugar, Sodium 2.97 g salt, Fiber 6.6 g fibre

SAUSAGE AND MASH

Sausage and mash image

The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe.

Provided by Tom Kerridge

Categories Main course

Yield Serves 4

Number Of Ingredients 12

Ingredients

8 sausages
2 onions, sliced
½ tsp dried mixed herbs
½ tsp English mustard
600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)
salt and black pepper
2 tsp softened butter
2 tsp plain flour
900g/2lb potatoes, peeled and chopped into equally sized cubes
50g/1¾oz butter
100ml/3½fl oz milk
300g/10½oz frozen peas

Steps:

Preheat the oven to 200C/180C Fan/Gas 6.
Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.
Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.
For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2-3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.
Serve the sausages, mash and peas with the onion gravy spooned over.

SAUSAGE N MASH WITH A TWIST

Sausage N Mash With A Twist image

Its a special take on 2 old recipes thats designed to warm ur evening

Provided by Sean7764

Time 1h

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Put a pan on to boil for the spud. Peel and chop and put in for boiling. Put the sausage under the grill. Chop the brockley or collyflower into small sections boil water in a pan for it and once boiling pop it in but then once its boiling agin turn it down to a simmer.
Keep watching the sausage and turning so cooks even grate the cheese once its all ready mash the spud and mix with the brockley/collyflower place in a flat oven proof bowl and put cheese on top and put under the grill.
Grill well until golden serve in large squares and place the sausage so it looks fancy sprinkel with parsley salt and pepper and serve

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