| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
English |
Kerr |
1 |
servings |
INGREDIENTS
| 3 |
|
Lower fat smoked chicken-apple sausages |
| 4 |
|
Sweet apples; whole, cored, peel |
|
|
; intact |
| 4 |
md |
Rutabagas; peeled and |
|
|
; quartered |
| 4 |
lg |
Russet potatoes; peeled and |
|
|
; quartered |
| 1/2 |
ts |
Finely ground sea salt |
| 1/2 |
c |
1%fat butter milk |
| 1/8 |
ts |
Grated nutmeg |
| 1/8 |
ts |
Freshly ground white pepper |
| 1 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 2 |
md |
Onions; peeled and sliced |
|
|
; thin |
| 1 |
ts |
Dill seed |
| 1 |
ts |
Caraway seed |
| 1 |
ts |
Yellow mustard seed |
| 1 |
|
Sweet apple; peeled, cored, and |
|
|
; sliced |
| 1 |
c |
Low sodium chicken stock |
| 1 |
c |
De-alcoholised dry red wine |
| 1 |
tb |
Arrowroot mixed with 2tbsp de-alcoholised; (slurry) |
|
|
; red wine |
| 2 |
tb |
Chopped fresh parsley |
| 4 |
ts |
Dry English mustard mixed with 4tsp |
|
|
; 2-percent-fat milk |
INSTRUCTIONS
BROWN ONION SAUCE
GARNISH
Preheat the oven to 180C. Place the sausages and apples together on a
shallow baking pan and bake for 30 minutes. Remove the peel from the
apples and mash three reserving one for the sauce below.
In a medium saucepan, boil the rutabagas in water to cover for 30
minutes. Drain, return to the same pot, and mash until smooth.
In another medium saucepan, bring the potatoes to the boil in water,
add 1/4tsp of the salt and cook for 20 minutes. Drain, return to the
same pot and place over a very low heat, cover with a kitchen towel
and let steam dry for 15 minutes. Mash the boiled potatoes with the
buttermilk, nutmeg, white pepper and the remaining 1/4tsp salt until
smooth.
For the brown onion sauce, while the bangers and mash are cooking,
heat the oil in a high-sided skillet on medium high heat, add the
onions, dill, caraway and mustard seed and cook, uncovered, 5 minutes
without stirring. Add the sliced apple, stir once, cover and cook for
5 minutes.
Pour in the stock and wine, stirring and scraping all the pan
residues up into the liquid until the bottom of the pan is perfectly
clean, and simmer 5 minutes. Remove from the heat, stir in the
arrowroot slurry, return to the heat, and bring to a boil to thicken,
about 30 seconds. Mash the reserved baked apple, stir into the sauce,
and set aside.
To serve place one scoop each of the mashed potatoes, apple and
rutabaga down the centre of each serving plate. Slice each sausage
into quarters lengthways. Ladle some sauce on one side of the mash
and top the sauce with three quarters of sausage. Spoon some peas on
the other side of the mash. Garnish with parsley and a tablespoon of
the mustard mixture next to the sausage.
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