Sausages Part Two: Sausage and Mash Anew

This is like a big hug on a plate. It's so straightforward to do, and pretty much does all the work for you. Though it is such a simple dish, there are some good strong flavours to help lift it out of the mundane. You can really use any veg mash you like but as celeriac is my favourite and carrot compliments the sweetness in the sauce, and it's good to have an earthier vegetable like swede to balance it out. I've taken a picture of some of the ingredients because photographing cooked sausages is no easy feat. I challenge all photographers to make this and then create an appetising picture. It is feasible, but I had a hot dinner to worry about. Well, here you go:

Serves 4

A pack of sausages (I like Cumberland for this one)

2 tbsp of wholegrain mustard

1 tbsp of Dijon mustard

3 tbsp runny honey

One celeriac (small)

5 small-medium carrots

One swede (small)

2 tbsp of fresh thyme, picked from the woody stalk

Large knob of salted butter (if mash seems very dry, then add more I say)

Preheat the oven to 190C.

Chop up the veg into inch cubes so they don't take forever to cook. Cook in salted boiling water for about 20 minutes - check that they are tender before emptying the water. When you put the veg into the water put the sausages into the oven. Cook the sausages for twenty minutes and make sure you have your honey, and mustards mixed together. When the sausages are nicely browned pour the honey mustard mixture over the sausages, coat evenly and return to the oven for a further five minutes. In the last few minutes of the sausages cooking, drain the veg, add the butter and thyme and let it steam for a minute or two. Get your masher out and work quickly to combine the veg.

Give a generous scoop to each person and top with two sausages per person.

Sausages Part One: Toad in the Hole

This is something that is quintessentially British. And goodness knows why it remains so because it is such a delicious speciment that I struggle greatly without it. It's amazing becuase you can increase the ratio to serve several at a dinner party of you can scale it down for two to have as a mega treat. This goes with some wonderful standards like honey glazed parnsips, tyhme roasted carrots, cabbage and best of all, onion sauce/chutney/gravy/reduction. This is mostly Yorkshire Pudding, accented with some succulent sausages (becuase sausages always have to be succulent don't they). You can try and make this fancy, but as someone who is half Yorkshire I can tell you there aren't too many fancy things that come out of this part of the land - apart from maybe Taylors of Harrogate and Bettys Cafe Tea Room - but the exports they have been kind enough to bestow on the rest of us are incredible. Rhubarb. There's another one.

Anyway, on with the show:

I work on a ratio of two sausages per person, however, you know what to do if you have a hungry crowd. To make the above you will need:

1/4 pint milk

60g plain flour

pinch of salt

two eggs

sausages

sprigs of fresh rosemary

duck/goose fat

The size and shape of your tin will affect the batter greatly, if you have a large loaf tin then great (I don't, can I have yours?) otherwise find something that everything will fit into, that is narrow but not confining.

Preheat the oven on its highest setting. Mix all the batter ingredients in a large mixing bowl. Start with the flour and salt, beat the eggs into it one by one then pour the milk in slowly and gradually, continually whisking to avoid lumps. Set to one side to let it rest.

You will need about two table spoons of the fat in your baking dish. Put it in the tin to heat up in a pre-heated oven. When the fat is at full heat add your sausages to colour slightly. When they are no longer looking anemic (very carefully) take the tin out of the oven and pour your batter over the sausages and scatter the rosemary springs about. Put back in the oven and do not open it for at least 20 minutes. The Yorkshires will need the heat to help them rise and should be cooked at this point. If it's looking a little brown then turn the over down and keep them cooking.

This is truly a dish that gets better every time you make it, so get started and watch them become better and better each time you make it.

Afternoon Tea, Only a Little Different...

As shrimp and grits are to the South, so is afternoon tea to Britain. Or at least by every stereotype you can find about this great isle. For now I'm going to revel in this stereotype as everything about this dining event is great. Not only an excuse to eat in between lunch and dinner, you get a choice of sweet and savoury. So here are a few ideas for some old afternoon staples, only not as you've ever seen them before (hopefully...)

Sausage Rolls with Red Onion Marmalade

4 Sausages - casing removed (Cumberland is preferable due to the herbs)
Half a pack of puff pastry (as discussed previously, you would be foolish to want to make it yourself)
1 tbsp wholegrain mustard
1 egg - beaten

1 red onion
balsamic vinegar
1 tbsp caster sugar

For the onion marmalade:

• Peel and finely slice the red onion. On a medium-low heat sweat them down in a little butter until they are soft - about ten to fifteen minutes - ensuring they do not burn.
• Add about 4 tbsp of the balsamic vinegar - the affect is not pleasant when adding vinegar to a hot pan so make sure your head isn't directly over it!
• Stir constantly while the vinegar is bubbling to reduce. Add the sugar to help it caramelise and to sweeten the vinegar.
• When the mixture is treacly and thickened up turn off the heat and set aside.
  

To make the sausage roll:

• Preheat oven to 180 C (350 F)
• Roll the pastry out on a floured surface until about 1/2 cm thick. You ideally want it to look like a wide rectangle.
• Combine the sausage meat and mustard (and any other herbs you feel like adding - sage would go nicely) and spread thickly and narrowly down the centre of the bottom half of the pastry.
• Top the sausage meat with a layer of the onion marmalade.
• Dab some of the egg wash along the bottom edge of the pastry and fold the top half over to create a casing. Press down firmly to seal.
• Brush the egg wash all over the top of the pastry, place on non-stick baking sheet or some greaseproof paper and place in the middle of the oven.
• Cook for 20-25 minutes.
• Remove from oven and let it rest for a couple of minutes before transferring to a cooling rack (the pastry with de-puff as it cools).
• Cut when cooled and serve up immediately.

Orange Blossom and Honey Scones

225 g self-raising flower
1 tsp baking powder
60 g butter
1 large egg
2 tbsp whole milk
1 tsp orange flower water
1 generous tbsp honey

• Preheat oven to 200 C
• Sift the flour and baking powder together and rub in the butter until it resembles breadcrumbs.
• Beat the egg, orange blossom water, honey and milk together with a pinch of salt and pour into the flour mixture - it may be a little dry so add a dash or so of milk.
• Combine until you have a smooth but fairly dry dough.
• Turn out onto a floured surface and press flat until a good inch thick.
• Using the rim of a glass cut out the scones and put them flour-side up on a prepared baking sheet.
• Brush the tops with a little milk and place in the oven for 10-15 minutes (I find they are done much closer to 10 than 15, but you could have a slow oven).
• Turn out onto a cooling rack and serve cold with clotted cream and cherry jam.

Smoked Mackerel Open Sandwiches

Now before you all skip to the next post, give these little beauties a try, they surpass cucumber sandwiches in every aspect! I am newly introduced to this fish myself and am very grateful to the insightful person who first brought them into my diet. It is a cheap fish to buy as well as good for you so it's silly not to try it...

All you need is:

• A fillet of the fish (I recommend the easily found peppered one for this sandwich).
• A few handfuls of washed watercress
  
• Dijonaise - Maille is my preferred kind or you can make a basic one of your own combining wholegrain mustard and mayonnaise in a ratio of 2:1.
• Some (preferably home made) wholewheat granary bread.

Thinly slice and toast the bread - let it cool before you put on the dijonaise. Pick some leaves off the stems of the watercress and load them onto of the bread. Delicately remove the fish from the skin and make sure you don't have any bones. Finish with some freshly ground pepper and a slight squeeze of lemon.

Like all good sandwiches it is simple but great due to the strong yet complementary flavours. You can also substitute the dijonaise with some horseradish mixed with creme fraiche.



After all this hard work no one would begrudge you the odd store-bought cake or tart slipped in there. I love battenberg cake and think it looks as good as it tastes - making any tea spread look pretty.