Categories: January

Ingredients

• 2 long rounds Cumberland sausage
• 2 cloves of garlic, finely sliced
• bunch of fresh sage, leaves picked
• wooden skewers
• bunch of fresh rosemary, leaves picked
• olive oil, to drizzle
• 2kg peeled potatoes (maris piper)
• 300ml milk
• 70g butter, plus a knob for the gravy
• 6 tbsp horseradish, either freshly grated, jarred or creamed
• 4 red onions, cut in half and finely sliced
• 5 tbsp cheap balsamic vinegar
• 2 beef or chicken Oxo cubes

Directions

1. t your oven to 200˚C/fan 180˚C/gas 6.

2. Roll the sausages into a catherine wheet, pushing in the sliced garlic and sage as you roll it up – this will create a terrific flavour. Secure with a couple of wooden skewers or some sharp rosemary stalks. Drizzle with olive oil, sprinkle with rosemary and place on an oiled baking tray or ovenproof pan. Cook for 20 minutes or until crisp and golden.

3. While the wheel is roasting, chop the potatoes into small dice and boil in salted water until cooked, then drain them well. Mash the potatoes until smooth, adding the milk, butter and horseradish. Season well to taste, and keep warm with a lid on, on the back of the stove.

4. Making the gravy is simple; fry the onions for about 10 minutes with a lid on until soft. Then take the lid off, turn the heat up, and as soon as the onions brown, chuck in the vinegar and boil it down until it has almost disappeared. Turn the heat back down, and add a nice knob of butter, crumble in the stock cubes and some water and stir well. Let everything simmer to a nice gravy consistency. To serve, dollop some potatoes on the plate, chop up the sausage and pour over the gravy.

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