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Posts Tagged ‘Onion gravy’

We’re starting to switch to more autumnal dishes. This is thoroughly traditional in style and will put a bit of warmth in your belly. The best side for all pies is peas to which we added a few glazed carrots. Comfort food for cold weather.

Wine Suggestion: We’ve gone a bit mad for Portuguese reds the past while and for this it was no different as we opened, and enjoyed the Herdade do Sobroso Red. From the Alentejo this is an Aragonez, Alicante Bouschet, Cabernet Sauvignon and Syrah blend, having the joy of having a rich core, alongside an elegance and freshness that sits very nicely with the sausages and gravy.

Sausage & Mash Pie – serves 4

  • 1 tbsp sunflower oil
  • 8 large pork sausages
  • 25g butter
  • 2 onions, finely sliced
  • a pinch of golden caster sugar
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 500ml beef stock
  • frozen peas, cooked to serve

FOR THE MASH:

  • 1.25kg floury potatoes, such as Maris Piper or Roosters, peeled and cut into large chunks
  • 150ml whole milk
  • 25g butter
  • 25g mature cheddar, coarsely grated

Heat the oil in a large frying pan and gently cook the sausages over a medium-high heat for 10-12 minutes or until browned on all sides. Transfer to a plate and set aside.

Add the butter to the pan and heat until sizzling, then add the onions and sugar and cook for 8-10 minutes or until golden. Scatter over the flour and stir to make a paste, then add the tomato purée and cook for a minute. Add the vinegar, then pour in the stock and bring to the boil. Reduce the heat to a simmer. Tip any juices from the sausages into the pan, then slice the sausages into chunky pieces and add these too. Simmer for 5 minutes or until you have a rich and glossy gravy. Tip the mixture into a large baking dish.

Meanwhile, put the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 10-12 minutes or until just cooked. Drain and leave to steam dry for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash. Season to taste.

Top the sausages with the mash, starting at the edge and working into the middle, careful not to leave any gaps or the gravy will bubble through. Use a fork to scrape lines along the surface and sprinkle with the cheese.

Heat the oven to 200C/180C fan/gas 6.

Bake for 35-40 minutes or until browned. Remove the oven and allow to rest for 5 minutes before serving with the peas.

(Original recipe from BBC Good Food)

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This was delicious. We were a little apprehensive about whether we’d manage to untwist a string of sausages and curl them up like a catherine wheel but it was surprisingly simple. Another roaring success from Jamie Oliver with real depth of flavour.

Bubble and squeak with sausages and onion gravy – Serves 6

  • 750g floury potatoes, peeled and cut into chunks
  • 600g mixed winter vegetables (we used Savoy cabbage, carrots and leeks), peeled or trimmed and chopped into equal-sized chunks
  • olive oil
  • 2 knobs of butter
  • 200g vacuum pack of chestnuts
  • 6 good quality pork sausages in a string
  • 6 good quality venison or beef sausages in a string (we just used pork as they were all we could find in a string)
  • nutmeg, for grating
  • bunch of fresh rosemary, leaves picked and chopped fine
  • 3 red onion, peeled and finely sliced
  • a few bay leaves
  • 1 tbsp flour
  • 125ml balsamic vinegar
  • 300ml good quality vegetable or chicken stock

Cook the potatoes and mixed veg in boiling water for 15-20 minutes. When they’re cooked right through drain and put aside.

Heat a glug of olive oil and a knob of butter in a big frying pan and add the chestnuts. When they start to sizzle add the potatoes and veg, roughly squash the veg in the pan, mix and then pat into a thick pancake shape. Fry on a medium heat for half an hour, checking every 5-10 minutes. When the bottom turns golden, turn it over bit by bit and mash it back into itself. Pat out flat again and continue cooking.

Preheat oven and a roasting tray to 220C/425F/Gas 7. Unravel the sausage links and squeeze the filling between them until all the sausages are joined together. Pat them to flatten a bit. Drizzle with olive oil and massage in. Sprinkle a pinch of pepper, rosemary and nutmeg. Put one sausage on top of the other and roll up into a wheel. Poke two skewers through in a cross shape to hold them together.

Take the preheated tray out of the oven, drizzle in some olive oil and add the onions. Season, add a knob of butter and stir. Place the sausage wheel on top of the onions and stick a few bay leaves between the sausages. Drizzle with more oil and roast for 40 minutes.

When the sausages are done your bubble and squeak should be done too. You can brown it under a hot grill for 5 minutes for extra colour if you like. 

Remove the sausages to a plate and put the tray with the onions on the hob, over a high heat. Stir in flour, balsamic vinegar and stock. Bring to boil and thicken to a nice gravy, then season.

Take the skewers out of the sausages and cut into wedges. Serve bubble and squeak with a portion of sausages and some onion gravy.

(Original recipe from Jamie at Home)

Wine Suggestion: A southern French red – we had an inexpensive Minervois which worked really well.

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