WIP>Recettes>Saucisses de porc et de poireaux avec purée de pommes de terre Black Bomber et chutney balsamique riche et sauce à l'oignon rouge
Saucisses de porc et de poireaux avec purée de pommes de terre Black Bomber et chutney balsamique riche et sauce à l'oignon rouge
La purée de pommes de terre à la saucisse est un classique des temps froids, et cette version au fromage Snowdonia la met encore plus en valeur. Ici, des saucisses juteuses au porc et aux poireaux sont présentées sur une purée de pommes de terre ...
La purée de pommes de terre à la saucisse est un classique des temps froids, et cette version au fromage Snowdonia la met encore plus en valeur. Ici, des saucisses juteuses au porc et aux poireaux sont présentées sur une purée de pommes de terre crémeuse Black Bomber, et le tout est servi avec une sauce riche à base de chutney d'oignons caramélisés au vinaigre balsamique et d'oignons rouges.
METHOD
Cook sausages in roasting tin at 190 until golden brown and cooked through (30-40 mins depending on size)
Cook potatoes in salted water until tender
Drain well and return to pan to mash with butter and milk.
Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.
In non-stick pan pour in any juices from roasting sausages with oil and butter
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.
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
Cook sausages in roasting tin at 190 until golden brown and cooked through (30-40 mins depending on size)
Cook potatoes in salted water until tender
Drain well and return to pan to mash with butter and milk.
Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.
In non-stick pan pour in any juices from roasting sausages with oil and butter
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.
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.
