Sausage and Mash is a very stereotypically English dish, and on the face of it, it is a little meh… Unless there is a seriously good sausage on top, the dish can be a little boring.
I grow fresh herbs, and slowly, but surely, they are coming in. I admittedly have a brown thumb, so this is a feat! I also like to keep certain things in the freezer all the time: sausage, shrimp, picada and other sauces, tequila… you know, the important stuff! Anyway, the point is, on a night when I am trying to make something out of whatever we have, its nice to know we have sausage or shrimp or something as a good base for a dish and some fresh herbs.
I was flipping through the El Bulli cookbook that a friend of mine gave me for some inspiration, when I came across this sausage and mushroom dish, and decided to make it to top on mash. This elevated version of sausage and mash is so tasty, easy to make, and warms you from the inside out!
What you need:
- 1lb of hot Italian sausage
- 1lb of sweet Italian sausage
- 2 cups of cremini mushrooms, quartered
- 6 garlic cloves, smashed
- 2 large sprigs of rosemary
- 4/5 sprigs of thyme
- 1/3 cup of sherry wine
Remove the sausage from the casing and form it into 1″ meatballs.
Heat 1 tsp olive oil in a pan over high heat, and when the oil is hot add in your sausage, garlic, and herbs. You want to brown the sausage on all sides, so the pan needs to be nice and hot. Don’t worry about anything sticking, we will deglaze the pan later with the sherry.
Once your sausage is browned on all sides, reduce heat to medium and add in the mushrooms. Cook for 3-4 min.
Pour in your sherry carefully, and use a spoon to scrape off any bits stuck on the bottom of the pan. Cook for 15min on medium heat for the wine to cook off and thicken, and for the sausage to cook through.
Once done, serve over your creamy mashed potatoes and enjoy with a delicious glass of red wine.
This is a great winter dish because it is filling and really tasty, and really not unhealthy!