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Serves
2
Ingredients
For the mash:
1 large potato, peeled and diced
55g/2oz butter
dash of milk
For the chargrilled sausages:
40g/11û2oz butter
1/3 onion, finely chopped
200ml/7fl oz red wine
1û2 chicken stock cube
1 tbsp sugar
1û2 tbsp Worcestershire sauce
4 villagers pork sausages
For the kebabs:
4 wood skewers
4 villagers pork sausages
1 tbsp vegetable oil
1û2 onion, finely chopped
2 tbsp red wine vinegar
good dash of white wine
2 tsp Worcestershire sauce
3 tbsp tomato ketchup
Method
1. Preheat your chargrill pan over a medium high heat until
it is smoking hot.
2. Cook the potato in boiling salted water until soft. Mash
until smooth with the butter and milk. Season to taste.
3. Make the sauce for the chargrilled sausages. Heat the butter
in a saucepan and sauté the onion for 2-3 minutes. Add
the red wine and the stock cube and simmer over a high heat
until reduced by half.
4. Stir in the sugar and worcestershire sauce and season to
taste if necessary.
5. Place four sausages onto the hot chargrill, reduce the heat
and cook for 8-10 minutes until nicely marked and cooked through.
Keep warm.
6. To make the kebabs, slice each sausage into four chunks and
thread onto a wooden skewer. Heat a little oil in a saucepan
wide enough to hold the skewers and sauté the onions
with a little salt and pepper for 2-3 minutes.
7. Add the skewers and fry over a medium heat until the sausages
are browned and cooked through. Remove the kebabs from the pan
and keep warm.
8. Add the vinegar, Worcestershire sauce, wine and ketchup to
the onions left in the kebab pan and stir well. Simmer for 1-2
minutes and season to taste.
9. Place the hot mash into a piping bag and pipe into a high
pile in the centre of your warm serving dish. Arrange the kebabs
to one side and drizzle with the sweet and sour sauce. Place
the chargrilled sausages on the other side with the red wine
sauce poured over them. Garnish with dill and serve at once.
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