Local Sausages Recipe

Brown and cook sausages

Heat a large frying pan or skillet over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and the pan is hot, add the 6 sausages spaced so they don't touch. Cook for 10–12 minutes, turning often so they brown evenly on all sides and reach an internal temperature of 70°C/160°F. If using thick sausages, cover for the last 4–5 minutes to ensure cooked through. Remove sausages to a warm plate and keep covered with foil.

Boil potatoes

Place the peeled and chunked potatoes (about 1.2 kg) in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a rolling boil over high heat, then reduce to a simmer and cook for 15–18 minutes until potatoes are very tender when pierced with a fork.

Drain and mash

Drain potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return potatoes to the hot pot off the heat for 1 minute to let steam escape. Add 2 tbs unsalted butter and 3 tbs whole milk. Mash with a potato masher (or ricer for a smoother texture) until smooth. Season with 1/2 tsp black pepper and adjust salt to taste (add up to 1/4–1/2 tsp more if needed). Keep covered and warm until serving.

Cook vegetables

If using fresh vegetables: blanch carrots and green beans in boiling salted water for 3–4 minutes, then add peas for the last minute. If using frozen: simmer in lightly salted water for 3–4 minutes until just tender. Drain well. Return to the pan and toss with 1 tbs unsalted butter, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Sauté onion

Using the same pan you cooked the sausages in (leave any browned bits), reduce heat to medium and add the finely chopped onion. If pan is dry, add 1 tbs olive oil. Cook onions for 4–5 minutes until softened and starting to brown, scraping up browned bits with a wooden spoon.

Make roux and deglaze

Sprinkle 2 tbs plain flour over the softened onions and cook, stirring constantly, for 1–2 minutes to cook off the raw flour taste and form a light roux. Gradually pour in about 250 ml of the stock while whisking to prevent lumps, then add the remaining stock (total 500 ml).

Simmer and season

Bring the gravy to a simmer and cook for 6–8 minutes until it thickens to a smooth sauce. Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. If gravy is too thick, add up to 50 ml water to reach desired consistency. Taste and adjust seasoning. For a silkier finish, whisk in 1 tbs cold butter off the heat.

Finish with sausage juices

Return the sausages and any accumulated juices to the pan with the gravy for 1–2 minutes to rewarm and allow flavors to combine, then remove sausages again to serve with gravy spooned over or served on the side.

Divide the mashed potatoes among 4 plates (or a serving platter). Place 1–2 sausages per person on top or beside the mash. Spoon the hot gravy over the sausages and a little onto the mash. Arrange the buttered vegetables alongside. If using, dot a small spoonful of grainy mustard beside the sausages and sprinkle chopped parsley over the vegetables and potatoes for freshness.