sausage and mash with onion gravy - jamie's home …€¦ · jamieshomecookingskills.com if...

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If you can’t get hold of the traditional curled sausage, just roll up a string of about six normal ones to give you a similar shape. You will need some wooden skewers or long, sharpened rosemary sticks.

2 red onionsolive oil 1 clove of garlica few sprigs of fresh sagea few sprigs of fresh rosemary1 long, curled Cumberland sausage (400g) 1kg potatoes

To start your gravy• Peelandfinelyslicetheonions• Place the onions in a medium pan on a low heat with 1 tablespoon oil• Pop the lid on and fry very gently for 20 minutes, or until soft

To prepare and cook your sausage • Preheat the oven to 200ºC/400ºF/gas 6• Peelandfinelyslicethegarlic• Pick the sage and rosemary leaves, discarding the stalks• If you’re using the traditional round Cumberland sausage, tuck the garlic and most of the sage leaves

betweenthelayersofsausage–thiswillgivethesausagesaterrificflavour.Ifyou’reusingnormalsausages,untwist the links and squeeze the meat through, rolling them into a tight circle and pushing in the garlic and sage as you go

• Secure the sausage in place with a couple of skewers or some sharp rosemary stalks• Place onto a non-stick baking tray and drizzle with 1 tablespoon oil• Scatter the rosemary and any remaining sage leaves over the sausage• Place in the hot oven for 35 minutes, or until crisp, golden and cooked through

To make your mash• Peel and chop the potatoes into 3cm chunks • Half-fillalargepanwithcoldwater

serves 4

Recipe © Jamie Oliver. Photography © JOEL, Dan Jones

sea salt and freshly ground black pepper150ml semi-skimmed milk 2 small knobs unsalted butteroptional: 3 tablespoons freshly grated horseradish, or use jarred 3 tablespoons balsamic or red wine vinegar 1heapedtablespoonplainflour1 organic beef or chicken stock cubes



• Add the potatoes and a tiny pinch of sea salt, place on a high heat and bring to the boil, then cook for 10 to 15 minutes, or until cook through

• Once cooked, drain the potatoes over the sink into a colander, steam dry for a couple of minutes, then return to the hot pan

• Mash until smooth with a potato masher, adding the milk, 1 knob of and the horseradish (if using)• Have a taste and season with a pinch of black pepper, if needed• Put the lid on the pan and keep warm until needed

To finish your gravy• Pour in the vinegar into the sticky onions and leave to bubble away• Reduce the heat to low, add 1 knob of butter and crumble in the stock cube• Addtheflourandstirtocoat• Carefully pour in 400ml boiling water and simmer for 5 to 10 minutes, or until thickened, stirring occasionally• Keep warm over a low heat until needed

To serve your sausage & mash• Dollop some oozy potato onto each plate, cut the sausage into quarters (discarding the skewers) and put

them alongside the mash• Spoon over the onion gravy, then serve

Adapted from Cook with Jamie

sausage and mash with onion gravy - jamie's home …€¦ · jamieshomecookingskills.com if...

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