It’s been a while since the last update – I cooked a lot last week, especially as Alberto was feeling cold-ridden and ill, but it was, apart from the Indian spiced lamb chops, all stuff that I’d blogged before – enchiladas on Wednesday, Chilli con carne on Thursday, pizza on Friday and roast chicken on Sunday.
On Saturday evening we went to Abigail’s for dinner and she did a delicious pork belly stew which included these lovely, limited edition, paprika flavoured sausages from Waitrose.
So I decided to pick some up on Sunday and make bangers and mash for Alberto, Fig and me on Tuesday evening. It’s not a complicated recipe but a very satisfying one, particularly on a cold November evening.
6 Waitrose garlic and paprika sausages
3 medium-large baking potatoes, peeled and quartered
1 leek, sliced
2 teaspoons of wholegrain mustard
½ a red onion, finely chopped (for the red onion gravy)
2 tablespoons of olive oil
1 tablespoon of Parmiggiano
Salt and black pepper
Black cabbage leaves for 3
3 knobs of butter
I cooked the sausages in the oven for 30 minutes, turning occasionally. I must admit that this made them a little dry and next time I’d probably fry them instead.
Whilst the sausages are cooking boil the potatoes in salted water until tender.
Gently fry the sliced leek in butter and leave to cool slightly.
Mash the potatoes, with the olive oil, a knob of butter and then stir in the seasoning, wholegrain mustard and cooked leek.
I served this with a nice, thick red onion gravy and some steamed, buttered black cabbage.
The sausages are absolutely delicious and go really well with the leek and mustard mash. (I’m not entirely sure that the photo does the dinner justice!)