Sausage and Mash Recipe

This is a sausage and mash recipe takes the classic bangers and mash to a whole new level! With potato terrine, creamed leeks, red wine gravy, and a little garnish of dried leeks; this sausage and mash will have your guests begging for the recipe. You can also make the terrine a day in advance to take the pressure off cooking on the day.

Prep Time: 60 mins

Cook Time: 120 mins

Difficulty: Easy

Serves: 6

Ingredients

  • Sausages - 12

  • Large Potatoes - 2kg

  • Onions - 1

  • Leeks - 2

  • Salted Butter - 125g (plus a bit extra for frying)

  • Milk or Cream - 50ml

  • Mustard - 2 tbsp

  • Beef Stock - 500ml

  • Red Wine - 250ml

  • Salt and Pepper

Specialist Equipment

  • Mandoline slicer (they’re about £10 to £20 of Amazon)

  • 2 loaf / bred tins

Method

Sausage & Mash Step One - Potato slices

Peel three quarters of the potatoes (1.5 kg) and using a mandoline, thinly slice them.

Do the same with the onion; peel and thinly slice it with a mandoline.

 

Sausage & Mash Step Two - PREPARATIONS

Melt the 125g of butter in a pan over the lowest heat.

Line one of the loaf tins with baking parchment and using a pastry brush (or kitchen paper) brush the inside of the tin and parchment with the melted butter.

 

Sausage & Mash STEP Three - Layering Scheme

Preheat the oven to 160°C (180°C for non-fan).

place the potato slices to form a thin layer at the bottom of the terrine. Brush this layer with a little melted butter and a sprinkle of pepper.

Keep repeating this process with layers of potato or onions at random until the terrine is full. applying a thin brushing of butter and light sprinkle of pepper between each layer. Every now and again gently pushing the layers down to help compress them.

wrap the whole loaf tin in foil and place in the oven for 2 hours, or until the potatoes are tender all the way through.

 

Sausage & Mash STEP Four - Under PRessure

Once the terrine is cooked through, remove the foil and place a piece of baking parchment over the top of the potatoes.

Then place another loaf tin on top and load it with something heavy (tins are good!). This will help compress the terrine as it cools. Once it’s at room temperature you can put it in the fridge (still with a couple of tins on top) and leave it there until you’re ready to cook the final mean - overnight is fine.

 

Sausage & Mash STEP Five - Topping it Off

Pre-heat the oven to 100°C.

Very, very thinly slice half of one of the leeks to make a series of long strands.

Place on a tray lined with baking parchment and put in the oven for 20 to 30 minutes until they’ve gone slightly crispy (like the photo).

 

 

Sausage & Mash STEP SIX - the Extras

Creamed Leeks.jpg

Now’s time to pull it all together. All these things take about 30-40 minutes and need to be done simultaneously - a little bit of juggling, but you’ll see it’s not too bad.

Sausages - place in the oven for about 35 minutes at 180°C turning a couple of times during cooking.

Gravy - place the stock and red wine in a pan and boil for 30 mins until it’s reduced by half.

Leeks - place in a pan with the cream, a little butter, and 1 tbsp of mustard. Cook over the lowest heat until softened.

Mash - boil the remaining potatoes (once peeled), mash with a little butter, remaining mustard, and seasoning.

Also perform the next step in parallel with this one.

 

Sausage & Mash STEP Seven- Terrine Slices

Terrine Slices.jpg

Slice the terrine into as many portions as you need for your guests e.g. cut the terrine into six for six people - but would can stretch to eight if required.

Fry the terrine slices in batches of 2 to 3, on a medium heat with some oil and butter. Turn over carefully halfway through frying to make sure both sides are cooked.

Once each batch is fried transfer to a baking tray lined with parchment and pace in the oven with the sausages to cook through for the last 10-20 minutes of cooking.

 

Sausage & Mash STEP Eight - Sausage & Mash

Sausage and Mash.jpg

Now it’s time to serve.

Place a dollop of the leeks on the place. Next to that a dollop of the mash.

Place the sausages on the leeks, and the terrine on the mash.

Garnish the sausages with the dried leeks, and pour some of the gravy on a bit of everything.

And that’s it; sausage and mash. Hope you enjoy!