Wynne Evans’ welsh sizzling sausage supper
We're welcoming Celebrity MasterChef winner Wynne Evans back into the kitchen to cook up a classic - his sausages and mashed potatoes. The perfect comfort food meal, he’s upping his bangers and mash game with the addition of leeks, red wine gravy and a special Welsh ingredient - traditional Laverbread.
Welsh sizzling sausage supper
Serves: 4
Ingredients
For the Mash:1.5kg potatoes, peeledKnob of butterSplash of double cream 1 tbsp laverbreadSalt and pepper, to taste
For the Red Wine Gravy:2 shallots or small onions, finely choppedOil, for frying350ml red wine 350ml stock2 tbsp cornflour (optional)Knob of butterSalt and pepper, to taste
For the Sausages:4-8 sausages 2 slices of sourdough bread2 cloves garlic, peeled and choppedOlive oil for frying1 handful of spinach Salt and pepper, to tasteNutmeg, to taste1 tsp laver seaweed flakes (optional)
For the Leeks:4 baby leeks, trimmed and quarteredButter or oil for frying 300ml stock
Method
1. Start by peeling and cutting the potatoes into small pieces and placing in a pan of boiling water. Boil for 15 minutes or until soft, and then drain the water from the pan and set aside.
2. For the red wine gravy, fry the shallots or onions in a small amount of oil in a pan. Once softened, add the red wine and stock and bring to the boil. Simmer to reduce the liquid until a smooth, thickened gravy-like consistency, approximately 30 minutes. If it’s not thick enough, add cornflour with 2 tbsp boiling water and add it into the pan and continue to simmer and stir until thickened.
3. In the meantime, fry the leeks in a pan with butter or oil, turning on all sides until golden brown. Add the stock to the pan and simmer until the leeks are tender.
4. Next, fry the sausages in a frying pan on a medium-high heat until thoroughly cooked through. Sprinkle with the laver seaweed flakes once cooked.
5. Remove the sausages from the pan, and place the slices of sourdough in the pan with the sausage fat in. Lightly fry the sourdough on both sides until golden.
6. Next, fry off the garlic in a little olive oil. Add the spinach to the pan, cook through until wilted and season well with salt and pepper and a pinch of nutmeg.
7. Finally, mash the potatoes with a knob of butter and splash of double cream until smooth. Stir in the laverbread and season with salt and pepper to taste.
8. Place the sourdough on the plate, top with the spinach and then the sausages. Serve alongside the laverbread mash and the cooked leeks.
9. Stir a small knob of butter into the gravy, season to taste and then serve alongside the dish.