Sausage and mash is firmly on my radar this winter and I'm determined to make it a dinner party favourite with a few simple but effective changes! Firstly your sausages, they have to be the best, go to a good butcher or buy premium organic at your supermarket. I used Keevil & Keevil, a butcher from Smithfield market and it made all the difference to the taste of my dish. The mash is full of leek, pea and buttery goodness and the onion sauce is full of rich, winter favours. The cranberries and warm cinnamon in the sauce make this a really great 'festive' option for the lead up to Christmas and beyond.
8 sausages, preferably premium organic
3 potatoes, peeled and diced
Butter, to taste
1 leek, halved and sliced
150g peas, defrosted if frozen
2 red onions, halved then sliced
150ml red wine
1 tbsp balsamic vinegar
1 tsp dark muscovado sugar
1 cinnamon stick
60g fresh cranberries or redcurrants
1 tsp dried thyme
Boil the potatoes for 15-20 minutes, until soft and easy to mash. Drain the potatoes, mash until smooth, then cover and set to one side.
Meanwhile, heat a glug of olive oil in a pan. Once hot add the leek and slowly cook on a low heat, until soft and beginning to colour slightly. Add the milk and the peas, then bring the pan to the boil. Pour the mixture into the mash potatoes with a knob of butter, roughly mashing until everything is combined. Season to taste.
Turn the grill onto a medium heat and pop the sausages under to cook slowly.
In a heavy bottomed pan heat a glug of olive oil on a medium heat, once hot add the onions and thyme with a pinch of salt. Sauté for 5 minutes until the onions start to soften. Now add the cranberries, red wine, cinnamon stick, balsamic vinegar and sugar. Cover and simmer on a low heat for 10-15 minutes until reduced, stir every few minutes. You should be left with a thick, sticky sauce. Season to taste.
To serve, pile the mash onto plates, top with bangers and that wonderful sauce.