Hi guys, hope you're well. So we are going to do a delicious expression of sausages. You're going to
love it. We're going to do it with a gorgeous mash on a little flatbread. Really, really nice. This
is my new book Together. We've got all kinds of different chapters and this one I absolutely love.
This chapter was called autumnal fair. That's what we're gonna do, let me show
you how to do it. So here we've got 12 sausages. So we've got a gorgeous toulouse sausage here
then we've got a beautiful cumberland sausages so a classic and then we've got some pork and
apple sausages. So look you can get any singular sausage you like. So just mix them up like that and
I'm going to show you a really cool little hack. So you want two onions give or take one white one red.
I'm gonna peel them and then I'm going to cut them into quarters just like that and take them
apart into little petals like that and these will be perfect to cook in between the sausages.
So get the onions just put them to the side and then I'm going to show you how to load them up
onto our skewers. Flatten out the sausage so they're all roughly around the same
length like that and then I'm going to do each one of these into four. So this will serve eight people
that's where we're going to put our skewers. So we're going to roast it as one thing
and then once it's cooked we can cut through it. So I'm just using regular kebab skewers like that
and then what you can do is just put the skewer through the sausage through the onion then through
the next sausage then I'm going to pick up the opposite little white like that and I'm just
going to keep loading it. Doesn't really matter what order you do it. We get the second one let's
go again. Basically like loading up a normal kebab and then do exactly the same with the other one.
So I like what we've done give it a little drizzle of olive oil. What we're going to do now is roast
this for about 20 minutes at 200 degrees celsius which is 400 fahrenheit until golden and delicious
and cooked through. Now, next beautiful red leicester mash. So here I've got a kilo and a half
of lovely maris piper potatoes that I've peeled and cooked for about 12-13 minutes
until nice and cooked. Once you've drained them just let them steam for a little bit like that.
Okay, so I'm going to use this hot pot to start melting my butter I'm going to use a nice knob
of butter into the pan like that and then I'm going gonna add these cooked potatoes
like this and while it's nice and hot I'll add a little swig of milk. I'm using red leicester. I'll
cut the cheese in half and remove that little bit of skin. You can get about 130 or so grams
of the grated cheese in there that'll give it an amazing texture, ooziness, seasoning. Just look at
that, look at the colour. Now we're just going to mash it up and you can kind of keep it
sort of smashed and a little bit more rustic or just keep going if you want it silky smooth
and shiny. So mash is done, sausages are cooking. Here I've made some lovely simple,
humble onion gravy. Just get a load of onions, slice them up, salt, pepper in a pan with some olive oil.
Sweat them off for about 10-15 minutes until they're soft. Then I go in with some vinegar just
to give it a sort of twang you can add a little herb if you want and then I add a blackberry or
blackcurrant jam just to give a sweetness and the colour and then a little flour and stock. So next
let's check the sausages they've had about 25 minutes, they should be looking good.
To make this perfect then a little kiss of honey on the top will glaze these beautiful sausages.
So I would just pop that back in the oven for a minute and then let's serve up. I'll serve this
on a nice board. The whole point of having a flatbread or a tortilla
is that it's handheld. If you're inside and you've got a gas hob literally put it on like that and
give it five seconds, turn it. You want to lightly heat it up and char it. So there we go I've got my
little flatbread there. I like to put the lovely mash on the top like that and just kind of push
it around. Let's get that amazing sausage kebab out, look at that! Just that little last minute
it's worth it, I promise you. Look at that. So we can take our knife now and cut in between
the little kebabs like that. Absolutely gorgeous and then I'll come along with just a little bit
of that onion gravy and then a little bit of slaw here. Come on! Right, finger on the last sausage, pull
out the kebab, right then just fold up this beautiful package. Find a little quiet corner,
make sure no one's around go away everyone. It's kind of like amazing, delicious, filthy.
It feels naughty but it's nice, oh it's got stodgy, got crispy bits, crunchy bits. Guys I
hope you enjoyed this recipe. Please enjoy the book, get cooking. I've got to eat this and then clear up.