Page 27 - The Cochrane's Christmas Banquet

Ultimate Bangers & Mash

Wild boar sausages, buttery mash and Granny’s redcurrant gravy

Serving time approx. 25 minutes

o
o
Pre-heat oven to 190 C (fan) 200 C (conven�onal)
Ingredients required: Equipment required:

• Prepared mashed potato • 2 small saucepans

• Prepared redcurrant gravy • 1 frying pan

• Wild boar sausages
• Tenderstem broccoli

Pantry Ingredients required:

• 100ml water

• Soy sauce

1. Place the sausages on an oven proof tray and place straight into a pre-
heated oven and cook for approximately 20 minutes. After 10 minutes of
cooking turn them 180 degrees. Check the sausages after 18 minutes to
see how they are browning.

2. While the sausages are cooking place the prepared mash potatoes in one
of the saucepans and the prepared redcurrant gravy in the other.

3. Set both over a low heat to warm through.

4. When the sausages have about 5 minutes left to cook place the frying
pan over a medium-high heat and add a teaspoon of olive oil and then
add the tenderstem broccoli. Cook for 2 minutes ensuring to turn them
after 1 minute.

5. After 2 minutes add 100ml of water to the frying pan and toss. Allow to
cook for 60 seconds and then turn off heat and season with salt and
pepper and 10ml of soy sauce and remove from heat but leave in the pan.

6. Once cooked remove the sausages from the oven.

7. To plate, quenelle the potato using a large spoon and set in the middle of
the plate. Place 2 sausages standing up in the mash and then plate the
tenderstem on the side. Finally
spoon over the redcurrant gravy.

8. Serve and enjoy!