You can cook up sausages and potatoes and pile them on a plate. But, you could try browning the sausages all over, then cover them with a few glasses of red wine, simmer for an hour, so the fat just melts adding a little stock as required. Select thin, long potato variety, peel, slice and poach it for 12 minutes or until done, drain and add a little butter to glaze. Remove the sausages and slice them. Keep warm. The sauce should be reducing and this is where you remove any grease off the top with a spoon. Then, add a tablespoon of grainy mustard. Dress with the sauce and a bit more mustard to the side if you like...
Tuesday 26 June 2012
Sausages... a few potatoes...
You can cook up sausages and potatoes and pile them on a plate. But, you could try browning the sausages all over, then cover them with a few glasses of red wine, simmer for an hour, so the fat just melts adding a little stock as required. Select thin, long potato variety, peel, slice and poach it for 12 minutes or until done, drain and add a little butter to glaze. Remove the sausages and slice them. Keep warm. The sauce should be reducing and this is where you remove any grease off the top with a spoon. Then, add a tablespoon of grainy mustard. Dress with the sauce and a bit more mustard to the side if you like...
Subscribe to:
Post Comments (Atom)
I love your blog Ivan! I made some more scones to bring to some friends and will try the tomato crumble this week-end.
ReplyDeleteA tres bientot (j'en salive deja!)
Nathalie
Merci... Thank you, I really enjoy doing this. See you very soon love Ivan x
Delete