Nothing beats sausages and mash – except cooking it without the mess
A simple dish of sausages and mash can be filling and tasty, without breaking the budget. When you use this method to cook your sausages they will be ‘restaurant quality’ – moist and delicious – with the extra flavour of red wine and rosemary. This method has been adapted from the late Antonio Carluccio’s Italian Feast, from which I have been cooking for twenty years. It is long out of print, but Antonio’s other books are available at cooked.com. The photo is from the original cookbook, but I have adapted the recipe to make it simpler, so your finished product will look a little different, but it will still taste great.
Time: 30 minutes
Equipment: 28cm frypan with a lid
- 6-8 good quality sausages
- 1 tablespoon olive oil
- 3 tablespoons red wine
- 2 sprigs rosemary
- 2 tablespoons stock
Heat oil in frypan to medium heat. Put sausages in pan and turn until brown on all sides (the sausages should fit snugly in the pan). Once browned, pour off any excess fat, then add wine and rosemary
Turn heat to low and cover with lid. Simmer for 20 minutes.
Remove sausages from pan and place on a warm plate, then quickly deglaze the pan with stock to make a delicious ‘jus’.
Serve with mashed potatoes and green beans.
Adapted from Italian Feast by Antonio Carluccio
The Godfather of Italian food, Antonio Carluccio was an internationally acclaimed cook whose worldwide book sales number in the millions and whose television series have screened in over 20 countries. He passed away in late 2017.
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