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!.


  • 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


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  1. Boil the potatoes in water and cook until softened.
  2. In the meantime, brown the sausages all over in a tiny drizzle of olive oil
  3. Remove the sausages from the pan and add the pancetta and fry until slightly crispy.
  4. Add the onion and fry on a medium heat until soft.
  5. Add the garlic and tomato puree and cook for a minute.
  6. At this point, pour in the red wine and cook until reduced by half.
  7. 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.
  8. 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.
  9. Serve the sausages with red wine gravy and cheesy mash potato.

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