Another yummy dish I prepared – got the basic recipe from the net – modified to suit “Indian conditions”
- 8 meaty pork sausages
- English mustard to serve
- For the gravy:
- 700 g onions, sliced thinly
- 1 pinch sugar
- 2 tablespoons oil
- 25 g butter
- 1 teaspoon plain flour
- 600 ml brown ale
- 600 ml fresh beef stock
- 1/2 star anise
- 2 cloves
- 2 fresh bay leaves
For the mashed potatoes:
- 900 g floury main crop potatoes,, peeled and cut into chunks
- 55 g butter
- 2-3 tablespoons milk
- salt and freshly ground black pepper
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
- Add the onions and sugar and cook over a low heat for 15-20 minutes, stirring now and then, until soft and richly caramelised.
- Stir in the flour and cook for 1 minute.
- Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce – about 20 minutes in a large sauté pan.
- Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
- Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth – a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.
Tips for Indian tastes
- Instead of Beef Stock – put in two cubes of Maggi Chicken Cubes and one cup water
- For Mashed Potatoes – you can use Aloo-Mash (dried potato flakes). Mix 2 cups of Aloo Mash with 1.5 cups of water, add 50 gm butter and heat in microwave for 1 minute. Mix with spoon to get a smooth and creamy texture.
- Instead of beer – you can put 1 tsp vinegar, 2 tbspn worcestershire sauce and 1 tbspn mustard
- You can use chicken sausages, chicken seekhs, mutton sausages, mutton seekhs, et al instead of pork sausages