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SAUSAGES, CHESTNUT BUBBLE AND SQUEAK, ONION, JUNIPER AND PORT WINE GRAVY
SAUSAGE, CHESTNUT BUBBLE AND SQUEAK, ONION, JUNIPER AND PORT WINE GRAVY
Indulge in this sophisticated take on the classic 'Sausages and Mash' by James Mackenzie, Chef and Owner, The Pipe and Glass, South Dalton.
pork honey and mustard sausages from this week's British Meat Selection (2-3 per person)
Onion and Juniper Gravy
2 large onions
½ tsp crushed juniper berries
500ml beef stock
75g Wessex Mill plain flour
2 tbsp. red currant jelly or cranberry sauce
½ tsp Worcester sauce
50ml rapeseed oil
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.
Cook for 15–20 minutes until the onions are soft and just starting to colour.
Remove 1/3 of the cooked onion for the bubble and squeak.
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.
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.
For the bubble and squeak
Prep the kale into bite size pieces, blanch in salted water for 1 minute and drain.
Grill the bacon until crisp, leave to cool and chop into 2cm pieces.
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.
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).
For the sausages
Grill or pan fry your game sausages until golden brown.
Divide the bubble mix between four plates, top with the sausages and serve with the gravy.