Sausage and mash in port-and-truffle gravy

Sausages and Mash with Port-and-truffle Gravy

There are few comfort foods that hit the spot quite like bangers and mash. This gravy turns an old faithful into something quite special. Make sure your sausages are top quality, made with lots of ground pork and not bulked up with cheap additives, like soy or wheat.
Recipe info
There are few comfort foods that hit the spot quite like bangers and mash. This gravy turns an old faithful into something quite special. Make sure your sausages are top quality, made with lots of ground pork and not bulked up with cheap additives, like soy or wheat.
Ingredients
  • 8-12 best-quality pork sausages
  • Olive oil

 

MASH

  • 8 potatoes, peeled and quartered
  • Large knob of butter
  • ½ cup (125ml) cream
  • Salt and pepper

 

GRAVY

  • 1 shallot or small onion, finely chopped
  • Leaves from a sprig of thyme
  • 1 cup (250ml) port wine
  • ½ cup (125g) butter, cubed
  • Truffle oil (to taste)
method

Cook the potatoes in boiling, salted water until tender. Drain and steam-dry in a colander for 5 minutes.

Return to pot and heat with butter and cream. Once the cream is simmering, remove from heat and mash well until fluffy. Season, set aside and keep warm.

For the gravy, fry the shallot or onion in oil until soft. Add the thyme and port and reduce by half.

Whisk the butter in gradually, until the gravy is glossy and thickened.

Season, add a few drops of truffle oil and keep warm.

Heat a splash of oil in a pan over medium heat and fry the sausages gently, taking care that they don’t burst. Turn frequently as they begin to colour. Once cooked through, remove from heat.

Divide the mash between shallow serving bowls, top with sausages and spoon over gravy.

WHY NOT…

… serve this dish with a mix of young, buttered greens, like petit pois, baby beans, tender-stem broccoli, and sugar snap peas.

… cut the carbs and serve on a purée of cauliflower.

… use our basic gravy recipe and customise the flavours to your personal preference.

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