Home Recipes By product Black Bomber Pork and Leek Sausages with Black Bomber Mash and Rich Balsamic Chutney & Red Onion Gravy

Pork and Leek Sausages with Black Bomber Mash and Rich Balsamic Chutney & Red Onion Gravy

  • Clock 40 Mins
  • People 4 People

Ingredients:

  • 8 large pork and leek sausages
  • Mash:
  • 1kg potatoes peeled and cut into even chunks
  • 100g Black Bomber cheddar, grated
  • 50g butter
  • 2 tablespoon single cream (or can use milk)
  • Onion Gravy:
  • 50g butter and 1 tablespoon olive oil
  • 2 medium red onions peeled and thinly sliced
  • 2 tablespoons plain flour
  • 400ml rich beef stock
  • 250ml red wine
  • 2 heaped tablespoons Balsamic Onion chutney

METHOD

  1. Cook sausages in roasting tin at 190 until golden brown and cooked through (30-40 mins depending on size)
  2. Cook potatoes in salted water until tender
  3. Drain well and return to pan to mash with butter and milk.
  4. Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.
  5. In non-stick pan pour in any juices from roasting sausages with oil and butter
  6. Sauté the onions until cooked through and starting to brown, add sugar and cook for few minutes to caramelise. Sprinkle in flour and make a roux, add wine and stock and bring to boil stirring constantly, simmer until thick and glossy. Season to taste.
  7. Place mash in baking dish, place sausages on top and sprinkle with extra cheese place under hot grill until cheese melted then serve with hot gravy.