Sausage and Mash with Leek and Cider Gravy
Ingredients:
- 12 Case and Son’s Traditional Pork Sausages
- 2-3 large leeks
- 2 eating apples, peeled, cored
- 4 garlic cloves, peeled but left whole
- few sprigs each of thyme, sage and rosemary
- olive oil
- Sea salt and freshly ground black pepper
- 500ml/17fl oz cider
- 400ml/14fl oz beef stock
- 8 medium to large potatoes
- olive oil
- sea salt and freshly ground black pepper
- salted butter
- small handful of roughly chopped fresh herbs of your choice
Method:
- Preheat the oven to 200C/400F/Gas 6.
- Stab the potatoes several times with a fork and sit on a very large piece of aluminum foil. Pour over some olive oil and add plenty of salt. Wrap the foil loosely around the potatoes and fold over the edges to seal. Place in the oven and bake for 1¾ hours.
- While the potatoes are cooking, Wash and thinly slice the leeks. Scatter into a roasting tray with the apples, garlic and herbs. Pour over some olive oil and place the sausages on top. Season the whole lot with salt and pepper, then place in the oven for about 45 minutes, turning the sausages occasionally and moving the leeks around to prevent them from sticking.
- Once potatoes are cooked, remove them from the oven and keep warm in the foil for 5 minutes, then tip into a large bowl. Roughly smash with a potato masher, adding plenty of butter (olive oil can be used as an alternative), herbs and seasoning.
- Take the roasting tray from the oven and place the sausages on serving plates with the potatoes and keep warm.