I love sausages and mash. As a dish, it stands in my top 3 best Sunday comfort foods list. A perfect pub grub…as long as it’s made well! There’s nothing more disappointing than salivating over a plate of good looking sausages and then the taste doesn’t match the picture….that’s enough to destroy my mood for the day. And frankly, it isn’t difficult or too laborious to get it right! I will actually go as far as saying – there must be something seriously wrong with you (especially if you are the chef in that flashy “gastro” pub round the corner) to mess up spectacularly a plate of sausages and some boiled tatties!
Aaanyways, that’s my rant over. For now..
Here is how I make mine and its good good, ohh so good! To expand on it, it’s a recipe for sausages with saffron mash and nutmeg spiced spinach. How does that sound?
The quality of the sausages is important. Pick yourself some juicy, fatty Cumberlands, they work best. The mash is made with new potatoes – again, if you are after the perfect taste, instant “Smash” won’t do..Baby spinach is also a must.
By doing this, the potatoes take a lot more flavour in while they cook, rather than just plain boil and requiring a lot of seasoning after. More flavour now pays big dividends later
The potatoes go in a pan, together with a chopped large clove of garlic, a pinch of cumin seeds, 2 pinches of Cornish sea salt, a few saffron strands and 10-15 whole black peppercorns
Cover with cold water and bring to the boil. Reduce the heat to medium and simmer for 10 minutes or until the potatoes are cooked right through and soft to the touch. Don’t try and squeeze one right in the pan! Fish it out and blow on it for dear life before! Hahah
Let them cook away and get the mash ready by draining the potatoes and putting them in a large bowl with a splash of olive oil and a splash of milk. Discard the whole peppercorns but keep the cumin. It’s so lovely when you bite onto the occasional seed, what an absolute explosion of flavour! Add some more sea salt if needed. All depends on how salty you like your food. The two pinches in the water are plenty for me.
Crush well, still leaving some texture in. I love coarse mash. if you are after a smooth one, add a knob of butter, continue crushing and pass through a sieve
Put the kettle on. In a mug, add a spoon of Bisto’s Best Onion gravy powder and a spoon of Rich Pork gravy. Fill with boiling water and stir well. Poor into the sausage pan and lift off those wonderful burned flavoursome bits. Yum. That’s as close you are gonna get me to making gravy from scratch…
Spinach’ turn now. Add a splash of olive oil in a deep pan, put the spinach in and grate 1/4 of a nutmeg straight over it. Add a squeeze of lemon, toss to warm through and remove from the heat. Voilà.
I hope you enjoy it as much as I have
Here is a recap of the ingredients:
8 good quality Cumberland sausages
500gr bag of new potatoes
1 large garlic clove
260gr bag of young spinach
Bisto’s best gravy
whole nutmeg, Cornish sea salt, saffron, whole black peppercorns, olive oil, splash of milk