Sausages In A Red Wine Sauce With Duchess Potatoes Recipes

SAUSAGES IN A RED WINE SAUCE WITH DUCHESS POTATOES

Steps:

• For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.
• Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.
• For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.
• Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.
• Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.
• Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.
• Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.
• Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.
• Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.
• Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.
• To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.
• Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.
• Preheat the grill to high and line a baking tray with non-stick baking paper.
• Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.
• Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.
• To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate.

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.

ITALIAN SAUSAGE IN RED SAUCE

Steps:

• Place all ingredients in large duch oven and cover.
• Simmer on the stove for 1 1/2- 2 hours.
• Serve on sturdy french rolls with sauce, peppers and onions over top.
• We like to also top with hot gardinera.

SAUSAGES WITH MUSHROOMS AND RED WINE

Steps:

• Soak the porcini mushrooms in warm water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides. Drain on paper towels when done.
• In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft. Sprinkle on the flour and cook for a minute, stirring, without burning.
• Add the tomatoes, wine and chicken stock. Season to taste, cover and simmer for 15 minutes. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
• Slice the mushrooms and saute them in the remaining butter in a separate skillet. Season with salt and pepper and add to the sausages. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Correct seasonings and serve.