Aimee Horton

It’s been a while since I’ve posted about food.  Not because I’ve stopped thinking about it, just because I haven’t stopped eating it!  Last year I was lucky enough to be sent some FABULOUS vinegars from Fred and Bex and so I’ve been happily trying them out, mainly in the savoury side of things.

In todays recipe I totally took advantage of them and used them with my favourite cold comfort food…sausages.  I totally stole and edited the gravy from one of my favourite Jamie Oliver recipes

 

 

What you need.

• 6 good quality venison or beef sausages in a string (we just used pork as they were all we could find in a string)
• nutmeg, for grating
• bunch of fresh rosemary, leaves picked and chopped fine
• 3 red onion, peeled and finely sliced
• a few bay leaves
• 1 tbsp flour
• 1 bottle of Fred and Bex Blackberry Vinegar
• 300ml good quality vegetable or chicken stock
• Mashed potatoes
• 50g butter
• 80g flour
• 2 Handfulls of cheese

What you need to do.

Preheat oven and a roasting tray to 220C/425F/Gas 7.

Peel and cook your potatoes, before mashing them with a knob of butter and a handfull of cheese.

Take the preheated tray out of the oven, drizzle in some olive oil and add the onions. Season, add a knob of butter, a splash of  the blackberry vinegar and stir. Place the sausages on top of the onions, season with salt and pepper and drizzle with olive oil.

While that’s in the oven, ensure your potatoes have cooled and add the flour.  Knead into a dough onto a floured surface and squash.  You can then separate it into balls, however, I used star cutters because I’m sad like that.  Scatter with cheese and place on a greased baking tray and pop in the oven.

When the sausages are done, remove to a plate and put the tray with the onions on the hob, over a high heat. Stir in flour, about 8 teaspoons of the blackberry vinegar and stock. Bring to boil and thicken to a nice gravy, then season.

Place together on a plate, with veg (hmph), and serve with another glass of red wine. Yum.