SERVES

8

Small Bowls of Christmas Sausages and Mash

INGREDIENTS

For the Christmas Sausages

1 packet Mallon’s cocktail pork sausages (32)

16 smoked streaky rashers each cut in half

A handful of rosemary sprigs

 

For the Three cheese mash:

600g floury potatoes

150ml full cream milk

1 tablespoon butter

100g grated cheese, made up of cheddar, gruyere and parmesan

A little salt and pepper

 

For the Red onion and cranberry gravy:

1 tablespoon butter

1 red onion, finely sliced

1 teaspoon Worcestershire sauce

1/2 tablespoon plain flour

450ml beef stock (made from a stock cube)

1 teaspoon cranberry sauce

25g dried cranberries

METHOD

Preheat the oven to 180oC / Gas 4

For the sausages:Lay pieces of streaky bacon onto a board, place a cocktail sausage on top along with a tiny piece of rosemary and roll up. Repeat until all the cocktail sausages are wrapped and place onto a baking tray. Set into a hot oven and roast for 15 – 20 minutes until golden.

For the mash: Peel and quarter the potatoes and place them into a large pan, cover with salted water and bring to a boil, then reduce the temperature and simmer for 20 – 30 minutes until the potatoes are just cooked.Drain the water and allow to steam for a few minutes. Combine the milk and butter in a small pan and bring to the boil, remove from the heat. Mash the potatoes until smooth, then fold in the milk mixture and the grated cheese and season well.

For the gravy:Heat the butter in a saucepan and fry the onions until soft and caramelised, stir in Worcestershire sauce and then sprinkle with flour and stir for 5 minutes before whisking in beef stock. Do this slowly to avoid lumps. Reduce the temperature, add cranberry sauce and dried cranberries and cook for a few minutes until thick. Season with salt and pepper. If it is too thick simply add a little more stock.

To serve:Spoon mash into small bowls, add 4 cocktail sausages and drizzle with gravy.