Pour yourself a glass of your favourite red wine and tuck into this delicious sausage and mash dish. This recipe serves 4 people.
Ingredients
- 8 Cumberland sausages
Mashed potato
- 600g potatoes
- 75ml milk
- 75ml cream
- 100g butter
Cabbage fricassée
- 1 savoy cabbage
- 1 small onion, diced
- 1 carrot diced
- ½ small celeriac, diced
Red wine gravy
- 1½ litres of chicken stock
- 200ml red wine
- 2 garlic cloves
- 2 shallots, sliced
- 1 carrot, sliced
- 5 sprigs of thyme
Method
Mashed potato – Preheat the oven to 180C. Roast potatoes until soft. While hot, scoop out the insides and pass through a potato ricer with the butter. Mix together and set aside. To reheat, warm the milk and cream, add the potato mix, whisk until smooth and season to taste.
Cabbage fricassée – Shred the cabbage and blanch in seasoned water. Gently cook the onions in a saucepan with olive oil and a pinch of salt until soft, then add the carrot and cook for a further five minutes. Lastly, add the celeriac and cook until soft. Mix with the cabbage and keep warm until needed.
Red wine gravy– In a heavy-based saucepan, colour the carrots, shallot, garlic and three sprigs of thyme. Add the red wine and reduce to a syrup, then add the chicken stock and reduce by half. Add the rest of the thyme to the pan to infuse. Pass the sauce through a sieve and add the chopped sage. Thicken if needed with a little cornflour and water.
Preheat the oven to 180C. Place the sausages in a hot ovenproof pan with olive oil and then colour all over - normally this takes about two minutes- then put them in the oven. This will take between six and eight minutes depending on the size of the sausages. Serve with mashed potato, cabbage fricassée and gravy.
