Pork Sausages & Creamy Mashed Potato with Port Gravy
Don't be fooled by the current sunny skies around you - according to Met Eireann, it's going to be lashing by the time you're clocking off work.
But before you get too glum, I've got a recipe that will make you feel better about the downpour you'll be going home in. It's quick, tasty, super comforting and warming; all the things you need after getting caught in the rain.
It's my Pork Sausages and Creamy Mashed Potato with a rich port gravy.
By using some great quality ingredients, this simple dish is elevated into something special. I use my personal favourite sausages - the Tesco Finest ones - along with some russet potatoes and a dash of port in the gravy.
If you don't have any port in your cupboard, I would encourage you to buy some. It doesn't need to be expensive, the ones from Aldi or Lidl are perfect and cost around 12 euro for a bottle. But it will be well worth the cost; port is a great addition to many sauces and casseroles.
However, you can use a dash of red wine instead. This whole dish takes under 30 minutes to cook and is totally moreish and delectable.
PORK SAUSAGES & CREAMY MASHED POTATO WITH PORT GRAVY
Serves 2 generously
4 Tesco Finest Pork Sausages
350g russet potatoes, peeled
1 red onion, sliced
1 Knorr rich beef jelly stock cube
75ml of port
1 teaspoon of freshly chopped sage
1 teaspoon of olive oil
50g Irish butter
Sea salt to taste
- Place potatoes to boil for 20 minutes on a rolling boil.
- Heat pan with olive oil and add onions. Fry on medium heat for ten minutes. Remove from pan.
- Add sausages and cook thoroughly, browning all over. This will take around 12 minutes.
- Reduce pan to medium heat. Return onions to pan. Add jelly stock and pour over 150ml of water. Add chopped sage. Allow to simmer for 5 minutes.
- Drain potatoes and leave to cool.
- Add port to pan with sausages and leave to simmer as you mash the potatoes.
- Add 30g of butter to potatoes and mash until lump free. With a spoon, mix the remaining 20g of butter in and add salt to taste.
- Dish potatoes on plate, adding sausages on top and topping with gravy from the pan.
But before you get too glum, I've got a recipe that will make you feel better about the downpour you'll be going home in. It's quick, tasty, super comforting and warming; all the things you need after getting caught in the rain.
It's my Pork Sausages and Creamy Mashed Potato with a rich port gravy.
By using some great quality ingredients, this simple dish is elevated into something special. I use my personal favourite sausages - the Tesco Finest ones - along with some russet potatoes and a dash of port in the gravy.
If you don't have any port in your cupboard, I would encourage you to buy some. It doesn't need to be expensive, the ones from Aldi or Lidl are perfect and cost around 12 euro for a bottle. But it will be well worth the cost; port is a great addition to many sauces and casseroles.
However, you can use a dash of red wine instead. This whole dish takes under 30 minutes to cook and is totally moreish and delectable.
PORK SAUSAGES & CREAMY MASHED POTATO WITH PORT GRAVY
Serves 2 generously
4 Tesco Finest Pork Sausages
350g russet potatoes, peeled
1 red onion, sliced
1 Knorr rich beef jelly stock cube
75ml of port
1 teaspoon of freshly chopped sage
1 teaspoon of olive oil
50g Irish butter
Sea salt to taste
- Place potatoes to boil for 20 minutes on a rolling boil.
- Heat pan with olive oil and add onions. Fry on medium heat for ten minutes. Remove from pan.
- Add sausages and cook thoroughly, browning all over. This will take around 12 minutes.
- Reduce pan to medium heat. Return onions to pan. Add jelly stock and pour over 150ml of water. Add chopped sage. Allow to simmer for 5 minutes.
- Drain potatoes and leave to cool.
- Add port to pan with sausages and leave to simmer as you mash the potatoes.
- Add 30g of butter to potatoes and mash until lump free. With a spoon, mix the remaining 20g of butter in and add salt to taste.
- Dish potatoes on plate, adding sausages on top and topping with gravy from the pan.
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