Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a pan over medium heat. Add the sausages and fry until browned all over, then remove and set aside. Don’t worry about cooking them all the way through.
6 Sausages
Step 2
In the same pan, add the pancetta and fry until golden and crisp. Add the shallot and red onion and cook gently until soft. Stir in the garlic and rosemary and cook for another minute. Sprinkle in the cornflour and stir into the onions, then pour in the red wine and beef stock. Add a dollop of whole grain mustard and let it bubble for a minute or two.
100 g Pancetta
1 Shallot
1 Red onion
2 Garlic cloves
1 sprig Rosemary
1 tsp Cornflour
200 ml Red wine
200 ml Beef stock
Whole grain mustard
Step 3
Add the sausages back to the pan, lower the heat, and simmer gently for 20 minutes until the sauce is slightly thickened and the sausages are cooked through.
Step 4
Meanwhile, boil the potatoes in salted water until soft. Drain and put through a ricer. Stir in the hot milk and butter until smooth. Season with salt and a touch of nutmeg.
4–5 Floury potatoes
60 ml Hot milk
2 tbsp Butter
Salt
Nutmeg
Step 5
Serve the mash with the sausages and sauce on top. Finish with a scattering of chopped chives. Enjoy!
Chives
For
2
M
I
6
Sausages, good quality
100
g
Pancetta, diced
1
Shallot, finely chopped
1
Red onion, thinly sliced
2
Garlic cloves, minced
1
sprig
Rosemary, small, finely chopped
1
tsp
Cornflour
200
ml
Red wine
200
ml
Beef stock
4–5
Floury potatoes, medium, peeled and chopped
60
ml
Hot milk, more if needed
2
tbsp
Butter
Salt
Nutmeg, freshly grated
Chives, finely chopped
Whole grain mustard
Only visible to you
Made it?
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a pan over medium heat. Add the sausages and fry until browned all over, then remove and set aside. Don’t worry about cooking them all the way through.
6 Sausages
Step 2
In the same pan, add the pancetta and fry until golden and crisp. Add the shallot and red onion and cook gently until soft. Stir in the garlic and rosemary and cook for another minute. Sprinkle in the cornflour and stir into the onions, then pour in the red wine and beef stock. Add a dollop of whole grain mustard and let it bubble for a minute or two.
100 g Pancetta
1 Shallot
1 Red onion
2 Garlic cloves
1 sprig Rosemary
1 tsp Cornflour
200 ml Red wine
200 ml Beef stock
Whole grain mustard
Step 3
Add the sausages back to the pan, lower the heat, and simmer gently for 20 minutes until the sauce is slightly thickened and the sausages are cooked through.
Step 4
Meanwhile, boil the potatoes in salted water until soft. Drain and put through a ricer. Stir in the hot milk and butter until smooth. Season with salt and a touch of nutmeg.
4–5 Floury potatoes
60 ml Hot milk
2 tbsp Butter
Salt
Nutmeg
Step 5
Serve the mash with the sausages and sauce on top. Finish with a scattering of chopped chives. Enjoy!
Chives
For
2
M
I
6
Sausages, good quality
100
g
Pancetta, diced
1
Shallot, finely chopped
1
Red onion, thinly sliced
2
Garlic cloves, minced
1
sprig
Rosemary, small, finely chopped
1
tsp
Cornflour
200
ml
Red wine
200
ml
Beef stock
4–5
Floury potatoes, medium, peeled and chopped
60
ml
Hot milk, more if needed
2
tbsp
Butter
Salt
Nutmeg, freshly grated
Chives, finely chopped
Whole grain mustard
Only visible to you
Made it?
Cancel
