Saffron Mash, Homemade Cumberland Sausages, Pea Veloute and Truffle Carrot Crumbs.

Saffron Mash, Homemade Cumberland Sausages, Pea Veloute and Truffle Carrot Crumbs.

Sausage and Mash|Fine Dining at Home 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]

Ingredients

    Sausages

  • 1000g Lean Pork Shoulder
  • 200ml milk Breadcrumbs
  • 1 Tbsp Ground Black Pepper
  • 2 Tsp Ground Nutmeg
  • 1 Tsp Ground Coriander
  • 1 Tbsp. Salt
  • Saffron Mash

  • 600g, Boiled in their skins. Potatoes
  • 1 Large Pinch Saffron
  • 1 Clove, Garlic
  • 200ml Milk
  • Good knob Butter
  • Pea Veloute

  • 1/2 roughly chopped Onion
  • 300g Petit Pois
  • 250ml Chicken Stock
  • Half a bunch Fresh Mint
  • Caramelised Onions

  • 2 Large, thinly sliced. Onions
  • 1 Clove Garlic
  • 2-3 Tbsp Sugar
  • Truffled Carrot Crumbs.

  • 1 Large Carrot
  • 100g Flour
  • 4 Tbsp Oil
  • 1 Tbsp Truffle Oil

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Fry the sausages for 2 minutes a side until cooked. 
To serve, place the mash in the centre of the plate, carefully put three sausages per person around the plate. Put a quenelle of caramelised onions on the top. Heat the veloute and blend with a stick blender just before serving to aerate it. Spoon this around and sprinkle with the truffle carrot crumbs.

16 Comments

  1. Looking good … but I’m a fan of ready made sausages – even if I been to factories too. Love Bangers & Mash, will try your mash and the pea veloute. Thanks for this.

  2. What a very colourful plate, David. Did you use a casing for the sausages? I tend to agree with you about factory made sausages, the mystery meat is just not worth it.
    We brought back a lot of saffron from Morocco two years ago, and it’s still quite lovely — I never thought to add it to mashed potatoes, it does indeed give it a lovely colour and I’m sure a wonderful earthy flavour. The carrot crumbs are quite an interesting textural and colour addition.

    • Dave Crichton

      Hi Eva, I didn’t use any casings. I did roll them in cling film and rest in the fridge to get as smooth as possible. Luckily my parents live in Spain and so I stock up on saffron when I visit. I tend to use it in everything white!

      Try the carrot crumbs they really are a delight.

  3. Love the colours on your plate David! A nice makeover for the bangers and mash. I like the idea of homemade sausages and then we don’t have to deal with mystery meat. Loving the upscale mushy peas too!

    Nazneen

  4. Bams Kitchen

    David, how beautiful vibrant green. I love that you make your own sausages. I think that once you live internationally you realize the one thing you want to steer clear of is mystery sausages. I live here in Hong Kong so I am sure it might be interesting… Lol…Wishing you a super weekend. BAM

  5. Love that you took humble bangers and mash and took it seriously uptown. I’ve been making my own bacon lately (ever since I found out just how easy it was to do) – guess it’s time I had a go at making sausages. Intrigued by the carrot crumbs – sounds like a great idea.

    • Dave Crichton

      The carrot crumbs are my new taste sensation. I keep looking to make textureless dishes so I can add them at the end. I’m intrigued about your bacon recipe, do you have a recipe or link?

      Regards

      Dave.

      • I’m happy to share the bacon recipe, David. Just send me your email address and I will send you back the instructions.

        Also thanks for leaving a comment on my Harissa post. To answer your question, the harissa will keep about 7-10 days in the fridge, but will keep indefinitely in the freezer. I put it in little snaplock bags (about 2 tablespoons in each bag, which is about how much I normally use at any one time) and then stash in the freezer. I make loads of it when chillies and peppers are plentiful, and then I have a constant supply all winter long.
        Sue

  6. Wow! What a meal! I totally am wanting a plate like this right now!

  7. Alice Walsh

    That’s a perfect recipe for us here in Ireland it being St Patrick’s weekend – and one that is inexpensive but looks and tastes great.

  8. Hmm it appears like your site ate my first comment (it was super long) so
    I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
    I too am an aspiring blog writer but I’m still new to everything. Do you have any tips and hints for beginner blog writers? I’d genuinely
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