12 Oct sausage + mash
I’ve gone for a classic sausage and mash recipe this week, with my quick caramelized red onion recipe to top it all off. If meat isn’t your thing, your favourite vegetarian or vegan sausage substitute will sit quite happily within these recipes.
Sausage + Mash
Prep Time: 15 minutes
Cooking Time: 40 minutes
3 red onions
1 tablespoon muscovado sugar
1 tablespoon balsamic vinegar
4 thick sausages
1 tablespoon of butter
1 sprig of fresh thyme
- Peel the celeriac and chop into chunks. Place in a saucepan and fill with water. Bring to the boil and bubble for about 20 minutes, or until the celeriac pieces are soft.
- Meanwhile, peel and finely slice the red onions. Heat a little olive oil in a frying pan over a medium to low heat. Add the red onions and fry for 3 minutes. Now add the balsamic vinegar and sugar. Gently fry on a low heat for another 15 minutes, or until the onions are caramelized.
- Cook your sausages, either in a frying pan or under the grill.
- Drain and mash the celeriac with the butter, along with a generous pinch of salt and pepper. Serve the mash with the cooked sausages, caramelized onions and a few leaves of fresh thyme.
Storecupboard Essential: Muscovado Sugar
This molasses heavy unrefined sugar lends a complex caramel taste to savoury dishes. I prefer the flavour it brings to tomato sauces or caramelized onions over that of a simpler white sugar. It’s great for carrot and coffee cakes too and it’s always a good idea to have a bag or two of it in your pantry.
This recipes first appeared in The Irish Independent on October 8th