Pork Sausage and mash
There are few comfort foods that hit the spot quite like bangers and mash. This gravy turns an old faithful into something quite special. Buy your sausages from our family farmers for the best quality.
COMPLIMENTARY TO THE DISH
Use some tender-stem broccoli and sugar snap peas
8-12 best-quality pork sausages from our Family farmers
Dash of Olive oil
8 potatoes, peeled and quartered
Large knob of butter
½ cup cream
Salt and pepper
1 small onion, finely chopped
Leaves from a sprig of thyme
1 cup port wine
½ cup butter, cubed
½ teaspoon Truffle oil
Cook the potatoes in boiling, salted water until tender. Drain and steam-dry in a colander for 5 minutes.
Return to pot and heat with butter and cream. Once the cream is simmering, remove from heat and mash well until fluffy.
Season, set aside and keep warm.
For the gravy, fry the onion in olive oil until soft. Add the thyme and port and reduce by half. Whisk the butter in gradually, until the gravy is glossy and thickened.
Season, add a few drops of truffle oil and keep warm. Heat a splash of oil in a pan over medium heat and fry the sausages gently, taking care that they don’t burst.
Turn frequently as they begin to colour. Once cooked through, remove from heat. Divide the mash between serving bowls, top with sausages and spoon over the gravy.