In need of some culinary comfort this February? Then it’s time to tuck into our latest recipe using a selection of our tempting Waitrose Fresh* products.
If there’s one thing we Brits love, it’s the satisfaction of sitting down to a delicious, home cooked meal. Comforting for the soul and pleasing for the tastebuds, this is a ritual we welcome with open arms all year round.
Here at British Corner Shop, we understand that the majority of us lead busy lives during the week – meaning lengthy dicing, roasting and marinating techniques take a back-seat Monday and Friday. However, come the weekends, we’re ready to step back into our aprons, get lost in the kitchen and embrace new recipes to share with our nearest and dearest.
This week, we’re celebrating a foodie failsafe, Sausage and Mash. A much-loved dish during the bleak winter months, this recipe emulates everything we associate with hearty, wholesome British food. Though this duo is perfect as it is, we’ve selected a few simple additions to give this traditional meal a flavourful update.
To celebrate our latest Waitrose Fresh* promotion, we’re using products from the range to make this popular meal extra special. With juicy pork and red onion sausages, a rich onion gravy and creamy leek and apple mash – comfort food doesn’t get much better than this.
8 Waitrose British Pork and Red Onion Sausages
800g floury potatoes
1 onion, sliced
1 leek, sliced
50g essential Waitrose Salted Dairy Butter
250ml Waitrose Cooks Ingredients Fresh Beef Stock
2 apples, peeled and chopped
2 tsp essential Waitrose Plain White Flour
3 tbsp full fat milk
- First, cook the potatoes in salted boiling water until tender (around 15 minutes), drain and set aside.
- Using a non-stick frying pan, add your sausages and cook for 15-20 minutes – turning occasionally until completely cooked through. Set aside in a separate dish and keep warm.
- Taking the same pan again, add half of the butter and sliced onion to the pan, and cook for 15-20 minutes until caramelised. Slowly stir in the flour, progressively adding the stock until a sauce is made. For an extra rich flavour, add in a glug of red wine to the mix. Bring the sauce to a simmer for 2 minutes, and then pour into a jug to keep warm.
- Next, take the apple chunks and sliced leeks and cook with the remaining butter for 5-10 minutes until soft. Take the cooked potatoes, and then add in the contents of the frying pan and mash well with the milk, another curl of butter and season well.
- Lastly, serve the sausages alongside the mash and top with the onion gravy.
If you’ve had a go at cooking this recipe, then make sure you tag us in your photos using #BritishHappiness
* Excludes certain countries. Please check our website for more details.