Comfort pub- style food. Seriously, when it’s wet and rainy and perfectly miserable, there is nothing better than a serious helping of heartwarming fluffy, buttery mash, topped with a double helping of some seriously good sausages and a silky, peppery, caramelised red onion gravy to smother it in… feeling hungry folks?
Well, after a long day at work, trying to beat Kenyan traffic jams (herds of cows, walking at less that 10kph, throng my area at peak hour and apparently have right of way these days – no herder in sight of course), I’m ready for some seriously delicious, home comfort food. This is TV tray kind of food. This is Don’t Interrupt In My Feasting kind of food. This recipe seriously rocks, and will fill those hungry bellies – so what are you waiting for people, get this pub grub fabulosity on the table!
Ok, so before we kick off – you really need to take time to find some really excellent good quality sausages. I’m a forager of all fine foods, so my personal favourite is an apple, sage and pork number that always just ticks the box. If vegetarian sausages are more your style, there’s plenty of delicious options out there. Although this dish is super simple, it means you really need to ensure you use the best ingredients – the best chicken stock you can get your hands on (if you haven’t made your own), the best quality spuds, the freshest sage and tarragon possible…. this will make all the difference to your final dish!
Serves 4
3 large white potatoes
100ml warm milk and 50 ml of double cream, combined
2 tbs of salted butter
¼ tsp of freshly cracked black pepper
¼ tsp very finely minced garlic
½ cup freshly grated cheddar cheese
8 large fresh sausages of your preference
2 red onions finely sliced
1 tbs cranberry jelly
1 branch fresh tarragon
6 leafs of sage
2 tbs olive oil
¼ tsp freshly cracked black pepper
½ chicken stock cube
First prepare the ultra creamy mash! Wash and scrub the potatoes and poke in several places with a fork. Place them in a large pot of boiling water and cook for at least 35 minutes or until a knife can be inserted easily.
Drain from the water and set to cool slightly for around 3-4 minutes.
Peel the skins from the potatoes, place in a large bowl and break up with a knife into large chunks.
Add the cream, the nutmeg, salt, garlic, black pepper 1tbs butter and the cheddar cheese. Mash these all into the potato. Crush and mash until everything is incorporated, but don’t over do it as some potatoes can become very ‘gluey’. You want it soft and fluffy and all well incorporated.
Next shallow fry the sausages on a medium heat with 1 tbs olive oil. Once they are golden brown, set aside and place in a very low oven, around 60 degrees centigrade.
Start with the caramelised onions. Heat a pan on a medium heat and warm the remaining olive oil until hot. Toss in the sliced onions and cook until they are soft and translucent, taking care not to burn them.
In a separate jug, dissolve the chicken stock in ½ cup water, add the cranberry jelly, seasoning with salt and black pepper. Add this to the onions and turn up the heat to high until everything is bubbling and then turn it down to medium for a further 6-7 minutes, until the gravy is slightly thickened. Add the sage and toss in the tarragon branch. You can add more water if you find it is too thick. When it is ready, remove the tarragon branch and discard.
Just before serving, heat the mash up until super piping hot. Pile a generous portion on to the centre of the plate, top with 2 sausages each and pour over the piping hot gravy. This is not posh nosh – so don’t fret if your plate looks a little rough and tumble – that’s what it’s meant to be . Good, old fashioned comfort food – perfect for a quiet homely night in!
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