Posted by Bangers Man on June 15, 2005, 10:47 am, in reply to "Re: "Sausage and mash"" Sausage and Mash with Bubble and Squeak and Caramelised Onions. Original recipe, Nigel Smith. Ingredients: 4 good Cumberland, pork or venison sausages Method: 2 Bring spuds to the boil and simmer for 10 minutes. 3 Once they start to soften, drain thoroughly and mash. Put mash in a bowl. 4 Add to this the grated carrot, the shredded cabbage, celery salt, parsley, chervil and seasoning, and mix. 5 Roll into a hockey puck shape in your palm and fry in a non-stick pan until golden brown all the way round (4-5 minutes). Once crispy take out of the pan, put on an oven tray and bake for about 8 minutes until hot all the way through. 6 While the spuds are in the oven, fry the sausages in the same pan, turning all the time (the pan not you). Once they are golden brown all round, put them in the oven on the same tray with the bubble and squeak to cook through. 7 Once the bubble and squeak's cooking, sweat the onions in a pan for 4-5 minutes until golden and caramelised. 8 Add to this the port and redcurrant jelly, a little bit of seasoning and possibly a touch of Demerara sugar or honey till it goes all sticky. 9 Take the bubble and squeak out of the oven and put it on a plate, put the sausage and onion marmalade on top and decorate with a little bit of fresh parsley, or some pictures of naked dancers.
Bangers and mash recipe:
4 large baking potatoes - Maris Piper (peeled and diced and put into cold water)
1 dsp of finely chopped parsley
1 dsp of finely shredded cabbage
1 finely grated carrot
pinch of celery salt
salt and pepper
1 dsp of finely chopped chervil
2 large red onions finely sliced
1 dsp of port
1 dsp of redcurrant jelly
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