The Best Sausage & Mash (with a twist)
Sign up for the newsletter: https://eatthefoodyoubuy.substack.com... Sausage and mash an absolute classic! Now there are plenty of ways to make mash potato and to be quite honest with you I would just bloody boil the spuds and let them steam but if I fancy elevating something then I bake them!
Baking a spud does a couple of things:
1 - Get's rid of all of the moisture in the spud so let's it absorb more deliocus lube
2 - It intensifies the potato taste - loads of the flavour of the potato is in the skin.
3 - I was told to write in rules of 3's
You can add what you want to the mash - cheese, mustard, more butter, more cream, horseradish you name it!!!!
The Jus or gravy I want to tick off a few things…
The sweetness can come from a multitude of places, I used sugar but you can use some form of caramelised onion chutney or jam you name it.
I like to build up some deep notes of caramel by making this caramel then infusing it with garlic and rosemary.
Any bloody wine will do, I just had some wine left over from an evening "who. Has wine left over" me… I sometimes like a glass with my pizza not a whole bottle!
Now for the stock - I just used a stock cube so you don't need to add as much water and kind of skip the reducing the stock part, but if you are using a real life home made stock then reduce it down so you get some sexy thick sauce.
The collagen in a home made stock with thicken this little sister up so if you cheat like me then just plop some cornflour in there.
The last component is cooking down those onions, give them time, cook them low and slow and get those sweet notes out!
Chuck it all together and yum!!!!!!
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