Sausages & Posh Mash

There’s something about sausages and mash that screams home comfort, don’t you think? Hearty, delicious, traditional, British food. I love the feeling sausages and mash gives me. It’s definitely that type of weather again for it. Topped with a rich onion gravy. Omg, I’m drooling now thinking of it.

I make sure I cook my sausages in the oven. I rarely fry sausages as sometimes they split which makes them a little crappy and they also spit oil, which isn’t fun for anyone if you’re wearing something nice. Cooking them in the oven for 20 or so minutes until they’re brown or on the verge, then adding them to a wok of sautéed onions and mushrooms, let’s them lap up the flavours and the gravy that follows, well, let’s just say, Sam was a happy bunny!

Plus adding a different type of mash which was honestly a bit of a gamble because creamy mash is a given with sausages, but in this case, as this household is a fan of colcannon it seemed like the right idea to take that chance and try our my posh mash. Posh mash as I call it, uses crispy bacon, potato and Cavolo Nero, a type of kale, with double cream and butter and it’s just yum. No more really needs to be said on the matter, just try it. You won’t regret it.

Sausages in a onion gravy

Preparation: 5 minutes

Cooking: 40 minutes

Ingredients:

  • 8 thick Lincolnshire pork sausages
  • 1 white onion, diced
  • 4 mushrooms, peeled and sliced
  • Bisto Gravy Powder, 2 heaped tbsp
  • 600ml cold water

Method:

Cook the sausages in an ovenproof dish for 20 minutes or until brown.

In a wok or deep pot, add a little oil and fry the onions and mushrooms for a few minutes until soft. Add the sausages and cook, mixing the vegetables and meat together.

“Posh Mash” (Potato, cavolo nero & bacon mash)

Preparation: 5 minutes

Cooking: 30 minutes

Ingredients:

  • 6 potatoes, peeled and chopped
  • 200g smoked bacon lardon
  • 250g cavolo Nero, washed and shredded
  • 50g butter
  • 2 tbsp double cream
  • Method:
  • Boil the potatoes in a covered pan for 15-20 mins or until tender. Meanwhile, heat a frying pan and cook the bacon for 5 mins until golden and crisp. Add the cavolo nero or cabbage and cook over a low heat for 5 mins.

    Drain the potatoes and mash until smooth. Stir in the butter and cream. When the butter has melted, add the bacon and cavolo nero or cabbage, and stir well. Season to taste.

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