NOSH Quick & Easy: another refreshingly simple approach to cooking from the May family by Joy May

Author:Joy May [May, Joy]
Language: eng
Format: epub
Publisher: inTrade (GB) Ltd
Published: 2014-09-10T22:00:00+00:00

Sausage & Mash with Cumberland Sauce

Gluten-free: use gluten-free plain flour in the gravy and gluten-free sausages and stock cubes.

12 good quality sausages

1 tablespoon olive oil to fry

4-5 medium potatoes

3 tablespoons cream or 50g butter, measure using packet

Cumberland Sauce

1 tablespoon olive oil

1 onion, sliced

1 tablespoon plain flour

1⁄2 mug Marsala wine (or sherry)

zest of a lemon

2 tablespoons blackcurrant jelly (jam)

1 mug water + 1 beef stock cube

Preheat the oven to 180˚C fan oven/200˚C/gas 6. Put the sausages on a roasting tray and sprinkle with oil and salt and pepper. Place in the oven for 40 minutes.

Peel the potatoes and cut into 2cm chunks. Place in boiling water and then simmer for 10 minutes. Drain and return to the pan. Mash with the cream, or butter, and season with salt and pepper. Set to one side until needed.

Meanwhile, make the sauce. Heat the oil in a frying pan and fry the onion until it begins to soften. Add the flour and cook for 30 seconds, mixing thoroughly. Add the rest of the ingredients and bring to the boil. The sauce should thicken slightly. Simmer for 2–3 minutes.

Serve the potatoes and sauce with the sausages.

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