Sausages, buttery mash and caraway carrots less 75p each.
This is a banger of a meal that ticks most boxes when it comes to feeding a family. I have jazzed it up with the caraway seeds in with the carrots, but it gives it a really nice taste and the chutney mixed in with the gravy gives it a rich and Moorish flavour.
I even had the thumbs up from my mother in law on this (rare occurrence !) and the kids asked for seconds, so I hope you enjoy it as much as we did.
You will need ……
You will need…..
12 sausages ( 3 each)
Potatoes peeled and diced (4 large of 8 small)
Carrots peeled and grated (around 4)
Salt & pepper
1tsp caraway seeds
Handful of chopped parsley
Onion finely diced
2 oxo cubes
Glass of red wine
Pierce the sausages and place on a grill pan, place under a medium heated grill.
Turn the sausages every couple of minutes until the skins are brown on all sides of the sausage.
Wash the peeled and diced potatoes, cover with cold water, a tsp of salt and cover with a lid. Turn the heat up high and bring to the boil, then put the heat down to a gentle simmer until the potatoes are soft.
Boil the grated carrot until its almost soft, drain ( but keep the water) and leave the carrot to sit in the sieve. Melt 25g of butter in the pan and toss in the caraway seeds, fry for a minute and then add the carrot and chopped parsley. Fry for a further couple of minutes and then remove from the heat and cover.
Heat some olive oil in a pan on a medium heat and put in the chopped onion, coat in the oil and leave to slightly brown off, move the onion around the pan until they are a nice and soft.
Put 2 tbsp of chutney in with the onions and stir, put in a cup full of the carrot water followed by the glass of red wine and 2 oxo cubes. Mix well ,turn down the heat and let the sauce thicken.
When the sauce has thickened, add the sausages and leave to simmer.
Drain the potatoes, then return to the pan, add the milk and butter & then mash them up.
Add seasoning to the potatoes and plate up, along with the carrots.
Add the sausages last and then smother in gravy.