Bubble & squeak with sausages & onion gravy

bubble and squeak with sausages

Serves 6

  • 750 g floury potatoes, peeled and cut into chunks

  • 600 g mixed winter vegetables (see the introduction),, peeled or trimmed and chopped into equal-sized chunks

  • olive oil

  • 2 knobs of butter

  • 1 x 200 g vacuum pack of chestnuts

  • 6 good-quality pork sausages,, linked together

  • 6 good-quality venison or beef sausages,, linked together

  • sea salt

  • freshly ground black pepper

  • 1 small bunch of rosemary,, leaves picked and finely chopped

  • nutmeg,, for grating

  • 3 red onions,, peeled and finely sliced

  • a few bay leaves

  • 1 tablespoon flour

  • 125 ml balsamic vinegar

  • 300 ml organic vegetable or chicken stock

Cook the potatoes and mixed veg in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put to one side. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add your potatoes and veg. Mash the veg up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about half an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.



Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg.



Put one sausage on top of the other and roll them up like a liquorice wheel! Poke two skewers through, in a cross shape, to hold the sausages together.



Take the preheated tray from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes or until

golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot grill for 5 minutes.



Remove the sausages to a plate and place the tray with the onions on the hob. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers from the sausages and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.

Nutritional Information

Method

Bubble and squeak is a classic British dish of smashed-up winter veg, traditionally made from the Sunday roast leftovers. Use about 60 per cent potato to get the right consistency, then whatever veg you like – carrots, Brussels, swedes, turnips, onions, leeks or Savoy cabbage.

Cook the potatoes and mixed veg in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put to one side. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add your potatoes and veg. Mash the veg up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about half an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.

Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg.

Put one sausage on top of the other and roll them up like a liquorice wheel! Poke two skewers through, in a cross shape, to hold the sausages together.

Take the preheated tray from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes or until
golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot grill for 5 minutes.

Remove the sausages to a plate and place the tray with the onions on the hob. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers from the sausages and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.

Nutritional Information Amount per serving:
  • Calories 758 38%
  • Carbs 62.2g 27%
  • Sugar 17.5g 19%
  • Fat 45g 64%
  • Saturates 17.1g 86%
  • Protein 23.1g 51%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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