A pairing for our Laougue 'Les Passionnés' Madiran. Recipe credit @laoisecooks
Bangers and mash, but make it better with a honey mustard glaze on the sausages, and rich miso / Parmesan mash. Perfect for any Bonfire Night feast, or just a cosy November night in. Serve with a glass of our full-bodied Madiran.
Ingredients (serves 2)
- 3medium potatoes (Maris Piper or similar), skin left on
- 150mlcream or milk
- 1bay leaf
- 1garlic clove, unpeeled and smashed
- fewblack peppercorns
- 2tbspolive oil
- 2tspwholegrain mustard
- 2tspmiso paste
- 30gParmesan, grated
- 4good quality pork sausages
Preheat the oven to 180C. Roast the potatoes on a baking tray for 30 minutes or until they are soft all the way through.
Meanwhile heat the cream/milk in a small saucepan with the bay leaf, garlic and peppercorns. If you have any Parmesan rinds you can pop them in too. Bring it to the boil then take it off the heat, cover with a lid and leave to infuse.
Remove the potatoes from the oven and when cool enough to touch, peel the skins. Mash the flesh in a bowl with a fork, or pass it through a sieve for a finer mash. Strain the aromatics from the cream/milk then bring it to the boil again. Pour it over the potatoes and beat, working quickly, until smooth. Be careful not to overwork it or the potatoes will become gluey. Stir in the miso, Parmesan and butter. Taste and adjust the seasoning with salt and pepper.
Whisk together the olive oil, honey and mustard for the sausage glaze.
Pan fry the sausages in a small pan over a medium heat for 6–8 minutes or until cooked through. For the last few minutes of cooking, pour half of the glaze into the pan and stir to cover the sausages. Just before eating pour the rest of the glaze over the sausages.
Serve with seasonal greens and a generous glass of Madiran.