Ok, I thought I’d give you the full title of this rather than simply calling it Bangers and Mash. Does the humble sausage have a place in a fine dining blog? Well, there are always things that can be done to make normal food taste a bit better. I love the fact it doubles up as comfort food and is healthy.
The reason I chose to make sausages is that they are getting terrible press in the UK due to the horse meat scandal. I used to work at bacon factory(as an accountant) and after my tour of the factory I swore to never to eat square ham or sausages ever again. Unless you make them yourselves and can be in control of their contents. These sausages aren’t too different to my Boudin Blanc and Caramelised Apples just a lot easier to make.
As ever, with all my dishes, I try to play with textures and make things look fantastic visually. The pea veloute is just aerated pea soup. With the carrot crumbs, while adding a touch of genius I thought on my part, are so easy to make but serve these to your guests and they’ll be amazed.[purerecipe]
- 1000g Lean Pork Shoulder
- 200ml milk Breadcrumbs
- 1 Tbsp Ground Black Pepper
- 2 Tsp Ground Nutmeg
- 1 Tsp Ground Coriander
- 1 Tbsp. Salt
- 600g, Boiled in their skins. Potatoes
- 1 Large Pinch Saffron
- 1 Clove, Garlic
- 200ml Milk
- Good knob Butter
- 1/2 roughly chopped Onion
- 300g Petit Pois
- 250ml Chicken Stock
- Half a bunch Fresh Mint
- 2 Large, thinly sliced. Onions
- 1 Clove Garlic
- 2-3 Tbsp Sugar
- 1 Large Carrot
- 100g Flour
- 4 Tbsp Oil
- 1 Tbsp Truffle Oil
Truffled Carrot Crumbs.
- Make the sausages by trimming the pork shoulder of any fat, either mince it or pulse in a food processor until finer pieces. Soak the breadcrumbs in the milk and once absorbed add to the pork along with the spice mix. If you have any dried herbs like sage or tarragon feel free to add these now. With your hands, mix all the ingredients together. Take handfuls of the mix and shape into sausages. Should make about 15-20.
- To make the caramelised onions, heat a knob of butter in a pan, add the onions,garlic, teaspoon of salt and cook slowly for 30 minutes. Stirring every few minutes or they will burn. After 30minutes add the sugar and continue to cook until they turn a nice brown colour.
- For the mash, add saffron and garlic to the milk and heat until boiling. Let infuse for 10mins as you rice the potatoes(or mash with a masher) add the milk, a knob of butter and some seasoning.
- For the carrot crumbs, blend the chopped carrot with equal quantity of flour. It should be fairly dry. Heat the oils in a pan and fry the mix for 20minutes. Breaking up with a spoon until resembling crumbs. Season with a good pinch of salt.
- To make the veloute, soften the onion and garlic. Add peas and stock. Cook for 2 minutes. Add the mint and blend with a stick blender.
- Fry the sausages for 2 minutes a side until cooked.