Braised Sicilian sausages with Parmesan Mash
Serve sausages with Parmesam Mash potato
It’s cold, it’s freezing and January. I don’t care for detoxes or diet fads. I need a little puppy fat to keep me warm. Sausage and mash is a great British classic, but you know me….I love to put an Italian spin on everything if possible. A delicious and quick meal to satisfy those winter warmer needs. Try it out guys!.
[ingredients title=”Ingredients”]
- Olive oil
- 8 Sicilian/Italian Sausages (or sausages with high pork content)
- 40g pancetta, sliced and chopped
- 1 onion, finely chopped
- 1 garlic close, crushed
- 1 tbsp tomato puree
- 250ml red wine
- 200ml chicken stock
- 1/2 tsp dry rosemary
- 400g potatoes, peeled and quartered
- 50g butter
- 100ml full fat milk
- 50g parmesan cheese, grated
[/ingredients]
[directions title=”Directions”]
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- Brown sausages & remove
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- Fry pancetta for 5 minutes
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- Add onion and fry until softened
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- Add tomato puree and garlic; cook for 1 minute
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- Add red wine and reduce by half
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- Pour in chicken stock, add rosemary and add sausages back in. Simmer for 20 mins
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- Serve sausages with Parmesam Mash potato
- Boil the potatoes in water and cook until softened.
- In the meantime, brown the sausages all over in a tiny drizzle of olive oil
- Remove the sausages from the pan and add the pancetta and fry until slightly crispy.
- Add the onion and fry on a medium heat until soft.
- Add the garlic and tomato puree and cook for a minute.
- At this point, pour in the red wine and cook until reduced by half.
- After, pour in the chicken stock, add the rosemary and add back the sausages; simmer for a further 20 minutes until the sauce is reduced.
- While the sausages are finishing cooking, prepare the mash. Mash the potato with a butter and milk. Ensure its smooth and creamy. Then add the grated parmesan at the end and mix through.
- Serve the sausages with red wine gravy and cheesy mash potato.
[/directions]
