There are numerous ways to spice up traditional meals or add a twist to a recipe. When it comes to sausages and mash, a dish that everyone knows needs to be served with rich gravy, there’s an incredibly simple modification you can make, says Tom Kerridge.
The chef, known for turning high-quality ingredients into hearty and tasty dishes, suggests swapping white potatoes for two seasonal vegetables. By incorporating swede and sweet potato, mashed together with butter, crème fraîche and black pepper as per Tom’s recommendation, you can enjoy all the best savoury aspects of the dish. Tom’s recipe isn’t revolutionary, but it offers a worthwhile alternative for anyone seeking a “lighter” version of bangers and mash.
Method:
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Place the sausages on the tray and cook in the oven for 25 to 30 minutes, shaking them occasionally to ensure even cooking. There is no need to add olive oil as the natural juices from the meat will suffice.
While the sausages are cooking, peel and chop the swede and sweet potato into even chunks, then boil them in salted water until tender (about 20 minutes).
To make the gravy, heat the olive oil in a pan over medium-high heat. Cook the onions and thyme for 10 minutes, until they are browned.
Pour in the beer and reduce the liquid by half. Then, stir in the mustard, beef stock, and gravy granules; simmer until the mixture has thickened.
Drain the swede and sweet potato, then mash them in the empty pan with butter and crème fraîche. Season the mash well with salt and pepper, and gently reheat before serving.
Plate the sausages fresh from the oven, along with a dollop of mash and a generous helping of gravy. Serve with green vegetables, such as green beans.
