John Torode's whisky-glazed sausages with crispy potato
We’re back in John Torode's Winter Cottage in the Scottish Highlands.
Today John’s travelling along the stunning rugged landscape to visit the Balblair whisky distillery, before cooking up his delicious whisky glazed sausages over an open fire on the snow covered banks of a nearby river.
Whisky-glazed sausages with crispy potato
Serves 4
Ingredients
4 large baking potatoes
12 good quality sausages
2 shallots, chopped
4 garlic cloves
Large bunch of fresh thyme
100ml olive oil
1 large savoy cabbage, cut into wedges
2 tbsp dijon mustard
50ml Whisky
100ml cream
Sea salt and freshly ground pepper
Method
1. Place a large baking potato into some tin foil and place into the oven at 180c for approximately 30-40 minutes.
2. Take the bunch of thyme and tie up the stalk ends using a piece of string.
3. Fill a small bowl with some olive oil and dip the leafy end of the thyme bunch in.
4. Now place the sausages, onions and garlic into a pan or onto the grill and start to cook them. As the sausages start to brown, brush them with oil using the bunch of herbs as a brush.
5. Heat a frying pan over a medium heat and add the savoy cabbage, season and add a little water to help steam.
6. Scoop the potato out of it’s jacket and fry in a little oil with the cabbage, season well and when crispy start to turn it over, it should have lots of crispy bits.
7. Spoon the dijon mustard onto the pan with the sausages and add the whisky to flambé. Once the flames have died down add the cream and combine to make a glaze.
8. Spoon the crispy potato onto the plate and top with the whisky glazed sausages and onion.