Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy
I came up with this dish after visiting the Stone Food & Drink Festival in Staffordshire.
I was there with good friend and fellow author Fiona Collins and also to support another good friend and Vice President of the British Culinary Federation, Matt Davies, Respectfully known in the industry as the “Godfather of the Staffordshire cookery scene” who was sharing stories from his fascinating career in aid of the amazing charity ‘Hospitality Action’
Once all the goodbyes were done, I decided to stroll (at snails pace) around the charming little town of Stone, trying to come up with a few dishes that would support the local businesses and produce from the county of Staffordshire.
Eventually I came across a lovely little Deli & Cider store called Mo’s, that sold some amazing produce including Artisan cheeses and the best homemade butter I’ve tasted.
Now in search of a local butcher I was, by recommendation told to visit Griffin’s of Stone, that was tucked away down a side alley just off the main high street.
Top quality local produce was presented beautifully in this butchers, the owner was so proud of his produce and rightly so.#Dinner #lunch
Staffordshire Pork & Leek Sausages with Mustard Mash and the best Red Wine & Onion Gravy
I came up with this dish after visiting the Stone Food & Drink Festival in Staffordshire.
I was there with good friend and fellow author Fiona Collins and also to support another good friend and Vice President of the British Culinary Federation, Matt Davies, Respectfully known in the industry as the “Godfather of the Staffordshire cookery scene” who was sharing stories from his fascinating career in aid of the amazing charity ‘Hospitality Action’
Once all the goodbyes were done, I decided to stroll (at snails pace) around the charming little town of Stone, trying to come up with a few dishes that would support the local businesses and produce from the county of Staffordshire.
Eventually I came across a lovely little Deli & Cider store called Mo’s, that sold some amazing produce including Artisan cheeses and the best homemade butter I’ve tasted.
Now in search of a local butcher I was, by recommendation told to visit Griffin’s of Stone, that was tucked away down a side alley just off the main high street.
Top quality local produce was presented beautifully in this butchers, the owner was so proud of his produce and rightly so.#Dinner #lunch
Cooking Instructions
- 1
In a heated frying pan add a little oil and cook your sausages slowly until thoroughly cooked. (I always find the best way to cook good quality sausages like these is on a low heat and without pricking them)
- 2
The sauce
In a saucepan add a little oil and add your onions. Cook gently until caramelised with its own sweet natural juices.
Add the red wine and keep stirring until the liquid has reduced to nothing.
Add the butter and flour and keep stirring until the flour has cooked out.
Pour in the beef stock and Worcestershire sauce slowly and simmer until the sauce has thickened. - 3
To serve
With the creamy mashed potatoes add the mustard and stir in well.Place the pork and leek sausages onto a warm plate with the creamy mash and spoon over the onion and red wine sauce.
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