Recipe: Sausages, mashed potatoes with shallot and parsley marmalade

  • 60
  • 4
  • Easy
Sometimes, you just can’t beat a classic dish, and sausage and mash, for me, makes the perfect treat to keep the whole family happy. One-pot wonders like casseroles, stews or chunky soups are also ideal for serving in bowls and taking outside with you (if the weather permits), or returning to the warmth of the house to enjoy and banish the cold. If you’re buying sausages, I highly recommend you visit your local butcher so you can be confident you’re enjoying good, quality meat. The taste of butcher-bought sausages is far superior to those you’ll find in supermarkets.

Ingredients

  • 8 quality sausages from your local butchers
  • 5 or 6 large baking potatoes
  • 300g rock salt
  • 100g butter
  • 300ml milk
  • salt and pepper
  • olive oil
  • 12 shallots, peeled and sliced
  • sea salt and freshly ground black pepper
  • 250ml white wine
  • 1 tbsp grain mustard
  • 2 tbsp chopped parsley

Method

Preheat the oven to 200C/Gas 
Mark 6. Scrub the potatoes well. Pour the salt on to a baking tray and lay the potatoes on top. Bake for 1½ hours or until the skins are crisp and the flesh soft. While the potatoes are still hot, scoop out the flesh into a bowl. Warm the butter and milk in a pan over medium heat.

Start to mash the potatoes and slowly add the milk and butter. Mix until very smooth and glossy, then season to taste. Serve immediately.
Shallot and parsley marmalade method

Heat a heavy-based saucepan and add a drizzle of olive oil. Add the shallots, season with salt and pepper and sweat gently for 4-5 minutes.
Pour in half the white wine and reduce right down until dry, then repeat with the rest of the wine. On a medium heat, add the mustard and chopped parsley to the cooked shallots.

Heat the oven to 200C/Gas Mark 6. Heat a heavy-based ovenproof pan and add a drizzle of oil. Once hot, add the sausages and cook, turning, for a few minutes to colour evenly.

Serve the sausages alongside the mashed potatoes and shallot and parsley marmalade.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Let us know what you think

comments

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.