sausages
bangers and mash with leek and cider gravy
Sunday 06 April 2008
Ingredients
12 good quality thick port sausages
2 - 3 large leeks; washed and sliced fairly thinly (as an alternative, you can use 3 large onions)
4 garlic cloves, crushed
sage, rosemary and thyme herbs
olive oil
17 fl oz cider
14 fl oz stock
Mashed potatoes made in the usual way
Method
Pre-heat the oven to gas mark 6
Scatter the leaks onto a roasting tray with the garlic, herbs. Pour olive oil over the top and lay the sausages on top and add salt and plenty of pepper. Put into the oven for about 45 minutes. Turn the sausages occasionally, you may need to move the leaks around a bit to stop them sticking to the tray. If they seem to be sticking, pour some of the cider over them.
Remove the sausages from the tray and put them into a serving dish. Heat the tray (or transfer the tray's contents to a saucepan) over a flame and add in the cider and, when it has reduced by half, add the stock. Thicken it using either cornflour or some gravy granules. It should be nice and thick - a rich, full flavoured loose gravy. Pour over the sausages and serve with mashed potatoes.
12 good quality thick port sausages
2 - 3 large leeks; washed and sliced fairly thinly (as an alternative, you can use 3 large onions)
4 garlic cloves, crushed
sage, rosemary and thyme herbs
olive oil
17 fl oz cider
14 fl oz stock
Mashed potatoes made in the usual way
Method
Pre-heat the oven to gas mark 6
Scatter the leaks onto a roasting tray with the garlic, herbs. Pour olive oil over the top and lay the sausages on top and add salt and plenty of pepper. Put into the oven for about 45 minutes. Turn the sausages occasionally, you may need to move the leaks around a bit to stop them sticking to the tray. If they seem to be sticking, pour some of the cider over them.
Remove the sausages from the tray and put them into a serving dish. Heat the tray (or transfer the tray's contents to a saucepan) over a flame and add in the cider and, when it has reduced by half, add the stock. Thicken it using either cornflour or some gravy granules. It should be nice and thick - a rich, full flavoured loose gravy. Pour over the sausages and serve with mashed potatoes.