Sausage And Mash (classic Dishes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Classic dis, Ew | 1 | Servings |
INGREDIENTS
| 500 | g | Floury potatoes, peeled and |
| quartered 1lb 2oz | ||
| 850 | g | Onions, chopped finely 1lb |
| 14oz | ||
| Salt and pepper | ||
| 2 | T | Sunflower oil |
| 1 | T | Butter |
| 8 | Sausages | |
| Sage | ||
| 1/4 | Head Savoy cabbage, finely | |
| sliced | ||
| 4 | T | Dripping |
| 500 | Veal stock, 18fl oz | |
| 1 | Bay leaf | |
| 100 | Double cream, 4fl oz | |
| 50 | Vinegar, 2fl oz | |
| 8 | Shallots, chopped | |
| 100 | White wine, 4fl oz | |
| Traditional French | ||
| wholegrain mustard | ||
| 100 | Milk, 4fl oz | |
| 200 | g | Lancashire cheese, 7oz |
| 8 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Sausages: Heat a splash of oil and knob of butter in a pan. Season sausages with black pepper and sage, and brown well, adding more butter/oil when necessary. Pre-heat oven to 95øC/200øF/gas mark 5, and place in browned sausages. Add sliced onions to pan with small knob of butter and fat from sausages, season again before adding to mash later. Gravy: Cut onions and add them to pan with dripping. Add salt and pepper and fry until brown. Add vinegar then veal stock and turn down the heat. Mustard Sauce: Add butter to a pan and fry diced shallots, sweat down and add white wine and the bay leaf. Reduce the heat and add double cream then add 2 tbsp of veal stock and water to thin if necessary. Add a pinch of salt and finally add 2 tbsp of mustard. Mash: Put quartered potatoes in a pan of water with a lid, adding a pinch of salt then boil for 15 minutes or until tender. Heat another pan with oil and butter and add shredded cabbage. Sweat cabbage down and season with salt and pepper. Put drained potatoes over a low heat, add some warm milk, butter and pepper and mash, adding more milk and butter where necessary. Crumble sliced Lancashire cheese into mash, and add a small amount of milk. Finally add cabbage and fried onions to mash. Serve: Place mashed potatoes on a plate, add sausages on top, then pour gravy and mustard mash over each side. Converted by MC_Buster. Per serving: 849 Calories (kcal); 44g Total Fat; (47% calories from fat); 17g Protein; 91g Carbohydrate; 45mg Cholesterol; 2658mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 12748
Calories From Fat: 7447
Total Fat: 840g
Cholesterol: 3292mg
Sodium: 27957.3mg
Potassium: 11826.2mg
Carbohydrates: 684.2g
Fiber: 14.5g
Sugar: 36g
Protein: 704.4g