In this video I've tried something a little bit different and I've cooked a British classic which I saw on BBC's Masterchef The Professionals cooked by Great British Chef Marcus Wareing. I love how Marcus has took this simple, home cooked dish and elevated it into something a bit more special.
I've cooked it the way Marcus did, with a stout and onion gravy, beautifully caramelised sausages and a velvety pomme purée! Watch this through and let me know you how you can cook this restaurant worthy dish at home.
Ingredients-
➤ 1 baking potato
➤ 75g softened butter
➤ 50ml warmed milk
➤ 1 white onion
➤ 1 red onion
➤ A splash of olive oil
➤ A couple of sprigs of rosemary
➤ 3 cloves of garlic,1 finely diced, 2 kept whole and slightly crushed
➤ Good quality sausages, 3 per serving
➤ 250ml stout
➤ 250ml beef stock
➤ A good splash of brandy
➤ 1 tsp wholegrain mustard
➤ 1 tbsp balsamic vinegar
➤ 1 tbsp runny honey
This is the fine mesh sieve I used to create this dish-amzn.to/3uu6HQM
Recipe-
1. Start off by baking your potato for an hour or so in a moderate oven. Once cooked, remove and leave to cool slightly, then half and put through a fine sieve. Place this in a saucepan and pour the stout in another saucepan and start to heat through.
2. Thinly slice your two onions, and then add your olive oil and 25g of the butter into a pan and then your onions. Use your hands to break the onions down slightly.
3. Once sweated down add a sprig of rosemary and the finely chopped clove of garlic. Cook for 5-10 minutes and then add brandy and use blowtorch to flambé.
4. Start your sausages in a medium frying pan, keep rotating them so they get evenly coloured. Add a little beef stock in with the onions, and once this reduces down add in the mustard and balsamic vinegar.
5. Now the gravy is reducing down add the stout in and the honey to counteract any bitterness.
6. Lastly, heat your potato through and add the butter and milk, season and whip into a very smooth consistency.
7. Sauce your plate first, then place your sausages on top, garnish with a sprig of rosemary and garlic, and add the pomme purée on next to the sausages.
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