Sausages with white bean mash
- October 2008
- Serves 4
- Hands on time 1¾ hours
This is a luxurious take on a comfort food classic, sausages and mash. This is a great weekend recipe for the family.
- 73g (33.1g saturated)
- 75.9g (17.5g sugars)
- Vegetable oil
- 8 meaty sausages
For the tomato confit
- 1.5kg ripe, large, beefy tomatoes
- 4 tbsp olive oil
- 1 medium onion, very finely sliced
- 10 garlic cloves, coarsely chopped
- 10 small, fresh basil leaves, shredded
For the gravy
- 375ml red wine
- 1 litre chicken stock
For the white bean mash
- 700g maris piper potatoes, quartered
- 450g cooked or canned haricot or cannellini beans, drained and rinsed
- 80g butter, softened
- 125g double cream
- Pinch of freshly grated nutmeg
- Prepare the tomato confit. Plunge the tomatoes into a bowl of boiling water and blanch for 20-30 seconds, then refresh in iced water and peel off the skins. Quarter and deseed the tomatoes, then chop the flesh. Heat the oil in a pan and fry the onion for 5 minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, then reduce the heat and simmer gently for 30-40 minutes, until well reduced. Halfway through, stir in the basil. Season with salt, then purée briefly in a blender. Set aside until ready to serve.
- Meanwhile, make the gravy. Pour the wine into a pan and bring to the boil. Reduce by half, then add the chicken stock and continue to reduce by two-thirds on a rapid boil. This may take an hour or so.
- While the gravy is reducing, put the potatoes in a pan and cover with water. Add a pinch of salt and cook for 20-25 minutes, until tender.
- Meanwhile, heat a little oil in a non-stick frying pan over a medium-low heat and cook the sausages for 20-25 minutes, turning frequently, until golden brown and cooked.
- Drain the potatoes and return to the pan. Stir in the beans and break up the potatoes, then beat in the butter and cream, a little at a time. Pass through a potato ricer or sieve to remove the bean skins. Season with salt, pepper and nutmeg.
- Spoon the mash onto warmed bowls or plates and top with the sausages and tomato confit. Pour the gravy around the mash to serve.
Though it’s best eaten fresh, the tomato confit does freeze well and can be transformed into a pasta or spicy barbecue sauce easily.
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