This is really just a fancy recipe for good old bangers and mash. The key, as always, is choosing good sausages. By ‘good’, I don’t necessarily mean expensive. I don’t like sausages that are too herby, nor those with a ‘bitty’ texture, so that rules out quite a lot of premium sausages.
I always buy Heck sausages now, as they contain mostly meat, rather than filler and have a nice, smooth texture. They’re also low carb and gluten free.
Everyone loves a red wine gravy and it’s really very little effort to really elevate a good, comfort food dish like bangers and mash.
- pork sausages, 8
- onion 1, sliced
- garlic 1 clove, crushed
- fennel seeds 1 tsp
- red wine 250ml
- rosemary a few sprigs, leaves stripped
- chopped tomatoes, 210g tin
- chicken stock, 200ml
- Heat a little olive oil in a pan and brown the sausages all over. Take out of the pan.
- Add the onions and cook until soft and golden. Add the garlic and fennel seeds cook for a minute then add the red wine and cook until reduced by half. Put the sausages back in the pan, then add the rosemary, tomatoes and chicken stock. Simmer for 20 minutes, or until reduced slightly and the sausages are cooked. Serve with mash.