Jane Russells Sausages & Mash

ingredients

Last night, myself and Niall went to a sausage launch.  Really!  We were invited by the very lovely Darragh on behalf of Jane Russell, who was throwing a BBQ party on the roof of The Odessa Club off George’s Street in Dublin.  Never ones to say no to free food and beer on a Monday night, off we hopped after I had finished work late.

Alas, we were just too late for the sausages (but in time for a few free beers on an empty stomach which inevitably led to a Monday night session, yippeee!) but we were sent away with some of Jane’s lovely Irish handmade sausages in our bags.

So it had to be sausage and mash, didn’t it?

What you need for Aoife Mc and Jane Russell’s Sausage & Mash for 2

A packet of Jane Russell’s superior sausages (check her website to find out where they’re available – closest to the city centre seems to be Liston’s on Camden Street near Whelan’s)

For the spuds

Two big spuds, peeled and cut up into wee chunks

Bit of cream or milk for the spuds

Some herbs for your spuds – I had parsley and chervil so I chopped them up and threw them in

A bit of grated Parmesan cheese for your spuds

About a spoonful or so of butter

For the Red Onion Gravy

Two red onions, sliced and ready for caramelising

1 tsp of golden caster sugar

2 tblsp of good balsamic vinegar

200ml of beef or chicken stock

Once you’ve peeled your spuds, pop them in a pot of boiling water with a bit of salt and boil them for 15 to 20 minutes, til tender.

Chop up your onions and fry them for 2 or 3 minutes in a frying pan with oil.  Then add the caster sugar and balsamic vinegar and stir it around and cook for a further 5 minutes or so.  Pour over your hot stock and bring to a simmer.  You can leave that on a low heat for another 10 minutes or thereabouts so it can thicken up a bit.

Put your sausages under the grill for around 10 minutes.

Once your potatoes are cooked, mash them up in a big bowl with all the other spud ingredients until you have a deliciously creamy (and totally fattening, damn) mash.

sausage and mash

Thanks again Jane!  You can follow her over on Twitter here.

MP3

We were listening to Brooklyn based Dirty Projectors’ latest album called Bitte Orca which is due for release on June 9.  This song is fabtabulous.  In fact, the whole album is pretty sweet.  It was leaked onto the evil internet a few months back.  Hope the band don’t mind if I spread the word a little bit more over on this here blog.  You can buy all their stuff over here and you can buy the below single here.

Dirty Projectors – Stillness Is The Move – Bitte Orca

Categories: Dinner

6 Comments

  1. was the picture of the lady in the hair net the best they could use on the packet ? hmmmmm

  2. Hi Manuel – I was just thinking of that myself! But then maybe they had a normal picture and it was like ‘oh that’s not hygenic if she’s not wearing a hairnet’ or something. Who knows? Anyway, it’s a grand old photo! And the important thing is the sausies, right?

    The sausies were lovely anyway. They weren’t the perfect sausages for bangers and mash, but there’s a big range of Jane Russells sausages so she probably has more suitable ones. They were perfect breakfast sausages or for a sausage sandwich. Yum.

  3. I was cooking some ground buffalo (!) on Sunday and thought, hmmm… what could be a better side dish than some caramelized onions to go with, so….

    I tried your suggested sugar and balsamic vinegar for pushing along the caramelizing process (from the ridonc. simple pasta). Usually I just wait them out, but your way makes it scary fast. Thanks!

  4. Hi Sugarpie, I’m delighted to hear that the recipe helped you out! It’s from BBC Good Food I think. A great little tip that can be used in loads of dishes. The gravy was really good, I have to say, and ridonkulously easy to make!

  5. Please come to New York and make me some sausages and mash. Thank you.

    LOL

  6. Oh haiii Diva! Anytime, honestly! I *heartheartheart* New York. Hope you’re feeling better!