Pork and Leek Sausages with Black Bomber Mash and Rich Balsamic Chutney & Red Onion Gravy

Sausage and mash is a cold-weather classic, and this Snowdonia Cheese version steps it up a notch or two. Here, juicy pork and leek bangers are presented on top of creamy Black Bomber mashed potatoes – and it’s all served with a rich gravy made wi...

40 Mins

4 People

Ingredients

8 large pork and leek sausages
Mash:
Black Bomber, 100g grated
1kg potatoes peeled and cut into even chunks
50g butter
2 tablespoons single cream (or milk)
Onion Gravy
2 heaped tablespoons Balsamic Onion Chutney
50g butter
1 tablespoon olive oil
2 medium red onions peeled and thinly sliced
2 tablespoons plain flour
400ml rich beef stock
250ml red wine

METHOD

Cook sausages in roasting tin at 190 until golden brown and cooked through (30-40 mins depending on size)
Cook potatoes in salted water until tender
Drain well and return to pan to mash with butter and milk.
Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.
In non-stick pan pour in any juices from roasting sausages with oil and butter
Sauté the onions until cooked through and starting to brown, add sugar and cook for few minutes to caramelise. Sprinkle in flour and make a roux, add wine and stock and bring to boil stirring constantly, simmer until thick and glossy. Season to taste.
Place mash in baking dish, place sausages on top and sprinkle with extra cheese place under hot grill until cheese melted then serve with hot gravy.