Saucisse et purée de pommel de terre auec une sauce diable
Bangers and Mash with Devil's Gravy
From Little Paris Kitchen by Rachel Khoo
For sauce diable:
For the mash:
To make the sauce:
To make the mash:
To serve, reheat the sauce and pour over the sausages and mash.
Bangers and Mash with Devil's Gravy
From Little Paris Kitchen by Rachel Khoo
For sauce diable:
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 1 oz. lardons or cubes of smoked bacon
- 2 Tbsp butter
- 1/4 cup all-purpose flour
- 2 cups veal or beef stock, warmed
- 1 Tbsp tomato paste
- 3/4 cup dry white wine
- 1 bouquet garnish (thyme, bay leaf, parsley stalks, peppercorns)
- A pinch of cayenne pepper
For the mash:
- 1 1/2 lb baking potatoes (russet or Yukon gold), peeled
- 4 Tbsp butter
- 1/2 to 3/4 cups milk, lukewarm
- Nutmeg
- Salt
- 2 Tbsp butter
- 4 shallots, finely sliced
- 8 sausages
To make the sauce:
- Fry the vegetables and lardons on a medium heat until golden.
- Remove them from the pan (try and keep as much of the fat as possible in the pan), then add the butter.
- Melt over a medium heat, sprinkle in the flour and stir constantly until it turns an almost Coca-Cola color.
- Turn the heat down to low and slowly pour in the warm stock, whisking energetically.
- Add the tomato paste and wine and whisk until the paste has dissolved.
- Pop the fried vegetables and lardons back into the pan, add the bouquet garnish, and simmer for 15 minutes.
- Pour the sauce through a sieve, add the cayenne, and taste for seasoning.
- Set aside until needed. (The sauce will keep in the fridge for several days in an airtight container or can be frozen).
To make the mash:
- Put the potatoes on to boil in salted water for 15-20 minutes until tender.
- Drain the potatoes, put back into the pan, and heat, stirring constantly, until dry.
- Once the potatoes have stopped steaming, push them through a potato ricer or food mill.
- Mix with the butter and add enough warm milk to make a smooth, creamy mash. Season with a little nutmeg and salt.
- Meanwhile, melt the butter in a large nonstick frying pan and fry the shallots until soft.
- Add the shallots to the sauce and use the same pan to fry the sausages for 6-8 minutes or until cooked through.
- Turn them occasionally so that they become evenly browned on all sides.
To serve, reheat the sauce and pour over the sausages and mash.