A winter-warming, comforting deliciousness, this dish is best cooked on a cold, wintry evening. I have used Sausages from Aberdeenshire Larder – a great food store in Ellon that is worth a visit for some of the unusual meats they often have in stock. But also, I feel it’s important to try and use local produce as much as possible! Whenever I have sausage and mash I have a bottle of vinegar on the side, I love to cover it in vinegar- strange I know but try it!
RECIPE
SERVES 2
Ingredients
- Packet of Sausages of your choice (although I recommend using a local butcher)
- 1 Onion
- Sugar
- Beef stock cube
- Plain flour
- Madeira wine (or red wine)
- Cider vinegar
- Milk
- 2 eggs
- About 4 large potatoes
- Tablespoon mustard (I used whole grain)
- Double cream
- Salt and pepper
- Sunflower oil
METHOD:
1. First slice the onion thinly, place in a pan with a little oil and fry over a low heat for about 30 minutes, adding a teaspoon of sugar for the final 5 minutes, until really soft, dark and sticky.
2. Meanwhile, measure 50ml of flour in a jug and add two eggs. Whisk until smooth. Top up with 100ml of milk and whisk until just combined, adding salt and pepper.
4. Place the Sausages in an ovenproof dish and cook at 200C for around 20 minutes. At the same time, put two tablespoons of oil into two plate-sized dishes and place in the oven to heat up for 5 minutes.
6. Cut the potatoes in half or quarters and place in a pan filled with heavily salted cold water. Bring to the boil and simmer until soft, around 10 minutes.
7. Meanwhile, fill the oiled tins with half of the Yorkshire pudding mixture each. Bake for around 20 minutes until risen and golden. Try not to open the oven door.
8. Mash the potatoes with a knob of butter and around 2 tablespoons of cream (or milk). Add a tablespoon of mustard and stir virtuously with a wooden spoon until smooth and creamy.
9. Increase the pan of onions to a medium high heat. Add a two tablespoons of flour to the onions and cook for one minute, stirring. Add two tablespoons of Madeira and bubble for 30 seconds before adding 300ml of beef stock. Simmer for a few minutes until thickened. Finish with a tablespoon of cider vinegar.
10. Boil the kale in a pan of salted boiling water for 1 minute.
11. Serve the Yorkshire pudding filled with the mash, the sausages and the kale and pour over the gravy.
