Fred and Bex
This is a classic comfort food dish, perfect for chilly evenings as autumn draws in. A splash of vinegar in your onion gravy is a fabulous tip for softening up the onions, and Fred & Bex Blackberry Vinegar is a delicious way to add a touch of fruity depth to balance out the richness of the sausages. Served with creamy mash and sweet caramelised carrots.
2 tbsp Fred & Bex Blackberry Vinegar
2 tbsp plain flour
300ml beef stock
Salt and black pepper
4 good-quality pork sausages
1 large carrot
For the mash:
2 large potatoes
A generous splash of double cream
The potatoes take longest, so start by peeling them and cutting into bite-sized pieces. Add to boiling water with a pinch of salt and cook for fifteen minutes.
While the potatoes are boiling, pop a frying pan on a medium heat and add a generous knob of butter. As it melts, peel the onion and cut into fine slices (but don’t dice – you need long slices for a proper onion gravy). Add to the frying pan and use a wooden spoon to break up the slices, and then sprinkle with sage and leave to sizzle gently for a moment – you might need to turn the heat down, as you don’t want the onions to colour, just soften.
Now is the time to get the sausages on. Put a griddle pan on the heat with a small splash of oil, and then add the sausages. While they start cooking, peel the carrot and cut into matchsticks, then set aside.
By now, the onions should have started to soften. Add the Fred & Bex Blackberry Vinegar to the pan – there should be a bit of a hiss and sizzle. Stir for a few minutes, while the liquid reduces a little, and then add 200ml of the stock and season. Leave for a moment while you turn your attention back to the sausages.
The sausages should be starting to brown, so now you can add the carrots – if you’ve cut them finely, then they don’t need boiling first. They should caramelise nicely in the juices from the meat.
Sift the flour as you add it to the gravy pan, so that you don’t end up with lumps, and use a whisk to combine it. Stir regularly as it thickens up, and keep the rest of the stock on the side to add as you please, so that the texture is just as you want it (I like really thick gravy, but each to her own). Make sure that you’re also stirring the carrots regularly, so that they caramelise but don’t burn.
By now, the potatoes should be ready to mash – they should fall apart easily when prodded with a wooden spoon. Drain the pan, and then add a generous splash of double cream, a good scoop of butter, half a teaspoon of mustard and a pinch of salt. Mash well until smooth, and have a taste to make sure the seasoning is just right.
To serve, dish up plenty of mash on each plate, and top with the sausages. Pour plenty of gravy over and finish off with the caramelized carrots. Wash down with a glass of red wine.
For more information on our fruit vinegar or to buy our vinegar online please visit the main website.
SOME GREAT COMMENTS
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