Chef Mat takes on the British cookery competition & wows the judges with his Suffolk Pork & Plum Sausage & Mash.

INGREDIENTS

STOCK
• 1 carrot
• 1 leek
• 1 kg veal bones, stock bones
• Enough water to cover

SAUSAGES
• 2 kilo pork, such as shoulder (with fat) minched roughly
• bunch of fresh chopped parsley
• 8 fresh plums, peeled, pips out & pureed in a blender
• bunch of fresh chopped sage
• ½ tbsp of fresh chopped lemon thyme
• ½ tbsp of fresh chopped oregano
• ½ tbsp of nutmeg
• 1 tbsp of Maldon sea salt
• 1 tbsp of cracked black pepper corns
• 200g fresh breadcrumbs
• 150 ml of Ickworth Bishop's reserve red wine
• Approx. 3 feet hog casings, rinsed with cold water & left to soak in clean water

MASHED POTATO
• 8 Maris piper potato's(or similar), washed, peeled & diced
• 100g unsalted butter
• 250 ml of fresh whole milk
• Maldon sea salt

RED ONION GRAVY
• ½ bottle Earl Ickworth Bishop's reserve red wine
• 1 tbsp of plain flour, sieved
• 2 garlic cloves, peeled & slightly crushed
• 1 tbsp of caster sugar
• 2 red onions, peeled & chopped in lengths
• 1 oregano sprig
• 1 tbsp tomato puree
• salt & pepper

METHOD

1. To make the stock, chop the leek and the carrot and place in a stock pot with the bones. Cover with water, bring to the boil and simmer for and hour and a half.
2. To make the sausages; dice the pork and pass through meat grinder using a fine cutting blade. Season with the salt and pepper. Add the parsley, plums, sage, lemon thyme, oregano & nutmeg to the mince. using your hands, mix well into the mince
3. Add the breadcrumbs and the wine to the mix and work into the mince with your hands.
4. Place the mince in an airtight container and refrigerate for 1 hour. once your mince is rested put through the meat grinder one last time using a fine cutting blade
5. Using a sausage machine, pass your hog skin over the sausage nozzle on your sausage machine, pinch the loose end of the hog casing. Together and pass your ready mince through the machine until the mix has run out.
6. Pinch and twist your sausages at 5-6 inch lengths, refrigerate sausages for an hour
7. For the mash, boil the potatoes in a pan for 10 minutes.
8. When potatoes are cooked drain and mash finely or pass through a ricer if you have one.
9. Heat up the milk (not boiling) with the butter in a large heavy based pan. Transfer the mash potato to the milk & butter, then whisk together until smooth, light and fluffy. Season to taste with salt
10. In another saucepan make the gravy, add 200 ml of the wine and plain flour, whisk together until smooth, add the remaining wine and bring to the boil and reduce.
11. Pour the hot wine through a fine sieve then pour back in the pan and add the tomato puree.
12. Fry the onion in a frying pan until almost browned and crisp.
13. Add some stock, garlic, sugar, onion and oregano sprig to the wine, return to heat and reduce to form a smooth glossy gravy. Remove the garlic and oregano sprig, season with salt & pepper to taste
14. Place the sausages on a baking tray and put in the oven for 15 minutes at 220 degrees Celsius or until cooked.
15. To serve, place mash into a large deep white plate. Place the sausages and onion on top and pour the gravy around the mash.

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