Sausages with mustard mash and red wine sauce recipe
Preheat the oven to 200C/180C Fan/Gas 6.Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through.For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm.For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug.