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Sticky Sausages with Cream & Mustard Mash



The way to my husband's heart is surely through a big plate of "Bangers and Mash."  He is a true meat and potatoes kind of a guy, and this kind of meal is surely one of his favourite ways to have both of his loves all on one plate.



More often than not he likes things to be quite simple . . .  pan fried sausage and ordinary mash, all topped with Bisto onion gravy granules.


I don't do gravy granules. Sorry Todd. It was not something that I was brought up with. My mother always made her own gravy, from scratch, and we never had it with sausages.  At best my father would ask for a jar of mayonnaise to be on the table so that he could dip his sausages in that. 



I have to confess that I was never very fond of sausages for supper when I was a child.  I think the first sausages I really enjoyed was at my SIL's in Toronto one weekend.  She had bought some lovely British "Bangers" at a local butcher's.  That is when I learnt that sausages could actually taste really nice, although I am willing to concede that it is  really all purely a matter of taste. One man's meat is truly another man's poison.


I happen to love British Bangers, so long as they are not the cheap nasty ones filled with who knows what and lots of fat.  You need some fat of course, but you don't need all those other fillers.  I buy the best sausage my money can buy and am happy with that . . .  and I favour Cumberland over all others.  There are as many types of sausage here in the UK as there are counties and locales.  They really take their sausage seriously!!



Every once in a while I like to shake up the mash as well and do something quite different and a tad bit out of the ordinary with it.


Today I borrowed a leaf from Nigel Slater's, The Kitchen Diaries, and made his Cream & Mustard Mash from on page 325.  It sounded rich, and deliciously indulgent.


And it was  . . .  with lovely single cream, two kinds of mustard and a nice knob of butter.


I didn't fancy plain fried sausages, nor did I fancy any gravy.  I wanted my sausage to speak for itself.




And so I glazed them with a lovely mix of  orange marmalade, soy sauce, mustard, balsamic vinegar and rosemary  . . . the mixture thickens into a sticky, finger licking bit of deliciousness . . .  coating those lovely bangers and gilding them all over with sweet/sour/salty tastiness.


Of course I added another knob of butter to the top o the potatoes when I served them . . .  so that the heat of the potatoes would cause it to melt  . . .


melting into golden buttery rivulets, each flowing down the sides of the mash, sinking into the crevices, gilding them  and creating even more tastiness!  What more could you ask for? 


Yield: 4

Sticky Sausages with Cream & Mustard Mash

prep time: 10 minscook time: 25 minstotal time: 35 mins
A  fabulous weeknight supper with sticky glazed sausages and a rich well flavoured indulgent mash. All you need is a green vegetable on the side.

ingredients:


For the sausages:
1 tsp oil
8 thick pork butchers sausages
(I like Cumberland Sausage)
2 TBS Balsamic Vinegar
2 TBS orange marmalade
2 TBS soy sauce
1 tsp Dijon mustard
spring rosemary

For the mash:
4 large floury potatoes, peeled and cut into quarters
3 TBS butter
a handful fresh parsley chopped
1 TBS each Dijon and Grainy Mustard
300ml single cream, gently warmed (1 1/2 cups)
warm Milk if needed
sea salt and freshly ground black pepper (optional)

instructions:

Put the potatoes in a saucepan and cover with lightly salted water. Bring to the boil and cook until fork tender. 

While
 the potatoes are boiling, heat the oil in a skillet and add the
sausages. Cook the sausages, turning them frequently, until golden brown
 on all sides and almost cooked through (about 12 minutes).  Drain any
fat from the pan. Whisk together the balsamic vinegar, orange marmalade
soy sauce and mustard in a small bowl.  Warm together in the microwave
until the marmalade melts, whisking all together well.  Pour this over
the sausages in the skillet and add the sprig of rosemary. Simmer gently
 for several minutes, until well glazed and cooked through.  Keep warm.

Drain
 the potatoes well and return them to the saucepan.  Place on the
residual heat of the burner to dry out a bit adding the butter and
letting it melt.  Whisk both mustard's into the warm cream and pour over
the potatoes in the saucepan. Mash well together until smooth, adding
warm milk if need be to get to the consistency you desire.  Stir through
 the parsley.Taste and adjust seasoning with salt and pepper if need be.
Serve the glazed sausages with the hot mash.  Yum!!
Created using The Recipes Generator



This makes a lovely midweek meal, with very little work required.  Just buy the best sausage your money can buy and let them do their magic.  Bon Appetit! 



QuickEdit
Marie Rayner
6 Comments
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6 comments:

  1. Marie, my husband likes bangers and mash with gravy but I am definitely going to try the bangers this way. When I read out to him your description of the mashed potatoes I do believe I saw him drooling. :) One of our large supermarket chains has their own line of bangers which are fatter than the ones you show but have no weird ingredients in them - they are our favourite; however, I have no idea if they are anything like your bangers.

    ReplyDelete
    Replies
    1. He is sure to love this Kate! I am sure you will love your sausages done this way. xoxo

      Delete
  2. Like the addition of the 2 mustards Marie!
    :)

    ReplyDelete
  3. That mash sounds really rich and decadent. I could eat a plate of that happily :-)

    Decent sausages are one thing I really miss. They don't sell fresh meat sausages over here, only variations of hot dog type of sausages. If it says e.g. "chorizo" on the pack, it is a chorizo flavoured processed hot dog. Just awful.

    We didn't have granules for gravy back home, but a box of powder called Gravox and my mother, while using pan juices, would also add a bit of that to make her gravy.

    ReplyDelete
    Replies
    1. I like hotdogs Marie, but I would really miss sausages. Maybe you can make your own? The chorizo version sounds gross! blecch! xoxo

      Delete

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