Friday, 16 April 2010
My Todd is a real meat and potatoes kind of a guy. If I want to keep him happy food wise, it's not all that hard to do. A bit of meat and some mashed potatoes and he's as content as can be.
One of his favourite meat fests happens to be Sausage and Mash. A fluffy and buttery pile of hot mashed potatoes, topped with two juicy grilled sausages . . . the whole thing smothered in onion gravy. This is truly the way to his meat loving heart.
It's a bit boring though . . . or at least that's my thoughts . . . I like to amp it up a bit if I can. Not so much that it becomes poncey . . . just a tad to add excitement and interest.
Adding a bit of Parsnip to the regular mash gives it a wonderfully different flavour . . . just a hint of sweetness that goes so very well with the herby flavour of a plump rich butcher's sausage.
Cabbage . . . stir fried and retaining a bit of a bite . . . the perfect go with.
Topped off with a delightfully tangy honey mustard vinaigrette, with the garnish of wonderfully crunchy toasted hazelnuts, this went down a real treat.
He never even missed the gravy. Bisto who??
*Herby Sausages with Parsnip Mash and Stir Fried Cabbage*
Pan grilled sausages, all sticky and brown and served along side of a delicious parsnip mash and tasty cabbage, drizzled with a tangy honey mustard dressing. Delicious!
1 ½ pounds good quality thick meaty herby sausages (I use Cumberland
as they are my favourites, but any well flavoured one will do, Irish herb ones
are nice too.)
750g floury potatoes, peeled and cut into small dice
4 parsnips, peeled and sliced into rounds
4 TBS crème fraiche
Salt and black pepper to taste
1 TBS grainy mustard
2 tsp white wine vinegar
1 TBS runny honey with a mild flavour, like acacia
3 TBS mild extra virgin olive oil
2 ounces hazelnuts, chopped and lightly toasted
2 ounces butter
1 savoy cabbage, finely shredded
Place the sausages in a lightly greased and heated skillet. Cook over medium heat, turning from time to time, until nicely browned all over, and cooked through. Keep warm.
While the sausages are cooking, put the potatoes and parsnips into a saucepan of lightly salted water. Bring to the boil. Cook for 10 to 15 minutes, until tender. Drain well and return to the hot pot. Shake over the residual heat on the burner to dry them out a bit and then mash well along with the crème fraiche. Season to taste with salt and black pepper. Keep warm.
Melt the butter in another skillet. When it is foaming, add the cabbage and cook, stirring it until it begins to soften, but still retains a little texture. Season to taste.
Whisk together the mustard with the vinegar, honey and a bit of salt. Whisk in the olive oil and hazelnuts.
Divide the hot mash equally between 4 heated plates. Top with several sausages and add a spoonful of the cabbage on the side. Drizzle all with the honey mustard vinaigrette and serve immediately.