Simple Way to Make Homemade Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy
Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy is something that I’ve loved my whole life.
Many things affect the quality of taste from Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy estimated approx 45mins.
To get started with this recipe, we must prepare a few ingredients. You can cook Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy using 10 ingredients and 3 steps. Here is how you cook it.
I came up with this dish after visiting the Stone Food & Drink Festival in Staffordshire.
I was there with good friend and fellow author Fiona Collins and also to support another good friend and Vice President of the British Culinary Federation, Matt Davies, Respectfully known in the industry as the “Godfather of the Staffordshire cookery scene” who was sharing stories from his fascinating career in aid of the amazing charity ‘Hospitality Action’
Once all the goodbyes were done, I decided to stroll (at snails pace) around the charming little town of Stone, trying to come up with a few dishes that would support the local businesses and produce from the county of Staffordshire.
Eventually I came across a lovely little Deli & Cider store called Mo’s, that sold some amazing produce including Artisan cheeses and the best homemade butter I’ve tasted.
Now in search of a local butcher I was, by recommendation told to visit Griffin’s of Stone, that was tucked away down a side alley just off the main high street.
Top quality local produce was presented beautifully in this butchers, the owner was so proud of his produce and rightly so.#Dinner #lunch
Ingredients and spices that need to be Take to make Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy:
- 1 large red onion finely sliced
- 4 pork and leek sausages
- 500 ml beef stock
- 80 ml red wine
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp Worcestershire sauce
- 1 tbsp sunflower oil
- 4 potatoes cooked and mashed with butter, salt and pepper until creamy
- 1 tbsp English mustard
Steps to make to make Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy
- In a heated frying pan add a little oil and cook your sausages slowly until thoroughly cooked. (I always find the best way to cook good quality sausages like these is on a low heat and without pricking them)
- The sauce
In a saucepan add a little oil and add your onions. Cook gently until caramelised with its own sweet natural juices.
Add the red wine and keep stirring until the liquid has reduced to nothing.
Add the butter and flour and keep stirring until the flour has cooked out.
Pour in the beef stock and Worcestershire sauce slowly and simmer until the sauce has thickened. - To serve
With the creamy mashed potatoes add the mustard and stir in well.Place the pork and leek sausages onto a warm plate with the creamy mash and spoon over the onion and red wine sauce.
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So that’s going to wrap this up for this special food Recipe of Speedy Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!