Sausages are one of my favourite foods. They shouldn’t be, I KNOW they’re bad for me, but proper spicy Lincolnshire Sausages are just great all year round, in the summer on the BBQ, and when it’s this time of year, cold and chilly, there’s nothing like sausage and mash – but I like to add a little extra. The cranberries make it sweet, and pack it with veg so technically it’s good for you.
Total Prep to Serve time 2 hours
1 pack of Lincolnshire sausages (6 – 8 sausages)
2 Leeks Chopped
2 Carrots Chopped
A bunch of fresh rosemary
400ml of Vegetable Stock
1 handful of dried cranberries
2 large white potatoes
1 handful of cheddar cheese – grated
Salt & Pepper
What you do
- In a large saucepan add the olive oil and fry the sausages until they begin to brown
- Add the carrots and leeks and fry for approx. a minute.
- Pour over the stock and add the rosemary, seasoning with the Salt and Pepper, bring to the boil cover and simmer for an hour.
- In the meantime, peel and grate the potatoes onto some kitchen roll, cover with more kitchen roll and press down absorbing as much of the moisture as possible, chop the shallots and add to a large bowl and mix.
- In a large frying pan fry a nob of butter, squeezing the last of the moisture out shape into two large pates.
- Add them both to the frying pan and fry until the base is begins to brown.
- Add the cheddar cheese and place under the grill on a low setting.
- Add the Cranberries to the sausage casserole, remove the lid and bring back to the boil, reducing the liquid.
- Once the sausages are tender, and the rosti is brown and crunchy, serve and enjoy.
P.S. It also goes amazingly well with either Cheesy Mash or a Massive Yorkshire Pudding and Roast Potatoes