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

Sausage and mash is a cold-weather classic, and this Snowdonia Cheese version steps it up a notch or two. Here, juicy pork and leek bangers are presented on top of creamy Black Bomber mashed potatoes – and it’s all served with a rich gravy made wi...

Sausage and mash is a cold-weather classic, and this Snowdonia Cheese version steps it up a notch or two. Here, juicy pork and leek bangers are presented on top of creamy Black Bomber mashed potatoes – and it’s all served with a rich gravy made with Balsamic Caramelised Onion Chutney and red onions.

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.

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.

Recipes

From our kitchen table to yours

Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.

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Steak Sandwich with Purple Vale Rarebit, Pink Pickled Onions & Rocket
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Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram

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Dinner

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  • 40 Mins
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Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.

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Lunch

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Black Bomber

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Black Bomber Leek Gratin

Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.

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Black Bomber

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Christmas

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Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.

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