Braised lamb and mint sausages

This is proper cold weather comfort food, tasty and satisfying stuff for wet and windy January. Continue reading

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Sausage and mash with Yorkshire puddings and onion gravy

Almost toad-in-the-hole, really. It says a lot for the weather we are having at the moment that this didn’t seem out of place as an evening meal to eat at the end of June!

I actually prefer cooking the sausages and the Yorkshire pudding batter separately, the fat from the sausages often makes the puddings soggy and a bit gloopy at the bottom.

This is basically comfort food rather than anything else, but that isn’t a bad thing.

You can use any kind of sausages for dishes like this, but i think that classic ones are better than some of the more exotic kinds you can buy nowadays. These had leeks in them, that is about as exotic as I think toad-in-the-hole needs, especially if you are going to serve onion gravy as well, and let’s face it, this is a dish that needs gravy.

I made individual Yorkshires in a muffin tin, these always turn out well, with a nice crisp golden crown and a hollow to trap the gravy.

A few green vegetables provide the illusion that this is a healthy meal, but we all know that this is about the comforting stodge, batter and sausage really.

Stoemp with sausages and bacon

Stoemp is a Belgian vegetable dish that is related to things like bubble and squeak, rumbledethumps and colcannon mash.

It is a mixture of root vegetables all mashed up together, often with the addition of herbs and leeks.

I used potatoes, swede, parsnips, carrots, leeks, thyme and bay leaves, all boiled up together and then mashed with salt and pepper, butter and cream, taking care to leave the mixture with some decent texture. You don’t want a smooth purée here, more of a rustic mixed mash.

You can eat all sorts of things with this, duck breasts are good, as are fried eggs, especially duck ones. It also goes well with all manner of pork dishes, boiled ham being nice, but it is also fantastic with sausages and fried or grilled bacon.

I used two kinds of Polish sausage and some smoked back bacon, which made a lovely combination of salty, smoky pork and creamy, buttery sweetish root vegetables.

You don’t need a gravy or a sauce, but some Dijon mustard is an excellent accompaniment.

It is a fantastic warming dish for cold Autumn and Winter evenings.

Sausages with mustard mash and cabbage

Another really nice comfort food supper dish. The sausages were Waitrose Toulouse sausages, oven roasted and served with a tower of alternate layers of creamed mustard mash (made with Maille wholegrain mustard) and steamed cabbage, with a light onion gravy.

Nothing complicated here, no special techniques, just simple Saturday evening food.