Three Kings Sausages with Sprout Colcannon and Port Gravy

Get a real taste of Christmas with our special festive Three Kings sausages in our version of posh bangers and mash! The sausages are mixed with cranberries, orange and herbs to give a real depth of flavour, which matches the other traditional flavours in this meal: sprouts and port. Our pork is sourced from a local Yorkshire farm so we can guarantee the best flavour.

Serves 2

Ingredients:

6 x Eat Great Meat ‘Three Kings’ Sausages
10 x Sprouts  – Outer leaves removed, Stalk removed and thinly sliced
1 x Leek  – Outer leaves removed, quartered lengthways and thinly sliced
2 x garlic cloves – thinly sliced
4 x medium sized potatoes, suitable for mashing
1 x teaspoon of whole grain Mustard
150g butter


Ingredients for the Port Gravy:-

300ml port
2 x shallot, peeled and sliced
2 x bay leaf
8 x peppercorns
2 x whole star anise
1 x Knorr beef stock pot
100g  cold unsalted butter cubes

Method:

1) Pre-heat the oven to 200c.
2) Prepare the vegetables.
3) Place the port, shallot, bay leaf, star anise and peppercorns in a pot and bring to a steady boil.
4) Place the potatoes in a pan with enough water to cover and a tsp salt and bring to boil then simmer for 15 min or until soft enough to mash.
5) Place the sausages in an oven proof pan with a little oil, place in the oven and cook for 30 min.
6) Melt 50g butter in a pan and sweat off the sprouts, leek, and garlic until soft and translucent. Then take it off the heat and put to one side.
7) When the port has reduced by two thirds, drain through a sieve into a jug and return to the pan. Whisk in the stock cube and bring to a rolling boil. Reduce to a simmer and whisk in the butter cubes one at a time (until each cube has disappeared) and the sauce will become glossy.
8) Reduce until you have a syrup consistency (if it goes too far whisk in a drop of hot water).
9) Drain the softened potatoes and leave to air dry for two min in the colander. Mash into a bowl. Add 100g butter, the vegetables and the mustard and mix through well. Season it well.
10) Plate the mash on to a warmed plate, top with the sausages, pour over the sauce and serve with a little Cranberry sauce.

If you’ve enjoyed this, why not try out our other fantastic meat recipes?

By | December 8th, 2017|Recipes|0 Comments