My Account

GAME SAUSAGES, CHESTNUT BUBBLE AND SQUEAK, ONION, JUNIPER AND PORT WINE GRAVY

GAME SAUSAGE, CHESTNUT BUBBLE AND SQUEAK, ONION, JUNIPER AND PORT WINE GRAVY

Indulge in this sophisticated yet indulgent winter warming recipe By James Mackenzie, Chef and Owner, The Pipe and Glass, South Dalton. 

INGREDIENTS 

Game sausages (2-3 per person)

Bubble and squeak 
400g mashed potato 
1pack of chestnuts,  pre-cooked 
1 large onion
200g kale or cavolo nero 
8 rashers smoked streaky bacon 
75g butter 

Onion and Juniper Gravy 
2 large onions 
½ tsp crushed juniper berries 
500ml beef stock 
75g Wessex Mill plain flour 
100ml port 
2 tbsp. red currant jelly or cranberry sauce
½ tsp Worcester sauce 
50ml rapeseed oil

METHOD

        1. To make the gravy

          Half and thinly slice the 2 onions and the 1 onion for the bubble and squeak, cook over a medium/high heat with the rapeseed oil in a saucepan together with a pinch of salt and pepper. 

        2. Cook for 15–20 minutes until the onions are soft and just starting to colour.

        3. Remove 1/3 of the cooked onion for the bubble and squeak.

        4. With the remaining onion still in the pan, turn the heat up to slightly colour the onions, then add the flour and cook for 2-3 minutes.

        5. Add the port, juniper berries, beef stock and Worcester sauce, bring to the boil and simmer for 10 – 15 minutes. Finish the gravy with the redcurrant jelly and season to taste.

        6. For the bubble and squeak

          Prep the kale into bite size pieces, blanch in salted water for 1 minute and drain. 

        7. Grill the bacon until crisp, leave to cool and chop into 2cm pieces. 

        8. Place the mash in a mixing bowl, add the blanched kale, cooked sliced onion, bacon lardons, and crumble the chestnuts into the bowl, season with salt and pepper. 

        9. To heat through, melt the butter in a large frying pan and add in the bubble mixture. Warm over a medium heat until hot (turn the heat up if you prefer to caramelise the mixture a little).

        10. For the game sausages 

          Grill or pan fry your game sausages until golden brown.

        11. To serve
          Divide the bubble mix between four plates, top with the sausages and serve with the gravy.