Sausage, apple mustard mash, greens and gravy
The votes are in and Lorraine viewers have demanded a Best of British recipe! So the lovely James Tanner will be cooking delicious his sausage and apple mash recipe.
Take a look at this as you prepare for the nights to roll in. It's the perfect autumn dinner for two!
Ingredients:
200g or 1 large Bramley apple, peeled cored and roughly chopped380g mashed potato1 tbsp of grain mustardSalt and pepper2 Cumberland sausage rings1 large onion, peeled and thinly sliced2 tbsp honey or maple syrup2 tbsp of balsamic vinegar100ml beef stock¼ head of cabbage, shreddedKnob of unsalted butter (optional)1 tbsp chopped thymeOlive oil for cooking
Method:
Pre heat oven to 180oc/gas 4
Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15/20 minutes until just tender. Remove from the oven and set aside.
Cut and chop your chosen potatoes to even size and simmer in salted water until tender for around 12 minutes. Drain, dry out in the pan on the hob for a minute and mash using a potato ricer or masher. Fold through the cooked apple and mustard, season and set aside ready to warm up for serving.
Place long wooden cocktail sticks in water to soak for about 10 minutes then pierce the sausage rings with the wooden cocktail sticks all the way through the centre. Heat a large non-stick frying pan with a tbsp of oil to a medium heat and seal the sausages all over until coloured on all sides. Place in the oven to cook through. This will take around 10 minutes.
Halfway through cooking give the pan a shake and turn the sausages over. When fully cooked drain on kitchen paper to remove any excess fat.
For the onions heat a tbsp of olive oil in a non-stick frying pan, add the onions and cook over a low heat for 5 minutes until soft. Add the honey or maple syrup and balsamic and continue cooking for a further 2 minutes until glossy and sticky. Add the beef stock and simmer together.
For the cabbage steam quickly in a small sauce pan ¼ full with simmering water. Add the thyme and a knob of butter. Season and cover with a lid cook for 2/3 minutes so only just tender then drain.
Heat the mash and, add to plates with a pile of cabbage, arrange the sausage on top then spoon over the sticky onion gravy