Sausage recipe from award-winning chef

Chef: Tom Lawson.
Chef: Tom Lawson.
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Try award-winning Devonshire Arms chef Tom Lawson’s own recipe for Homely Sausage Casserole...

Serves 4

12 Quality pork sausages

1 white onion (diced)

2 cloves garlic (finely sliced)

1 tin chopped tomatoes

1 Tin of Mixed Beans

1 tblsp olive oil

1kg King Edward or Maris Piper Potatoes

100g unsalted butter

50ml double cream

Salt (to taste)

Method

Pan fry sausages until cooked through, then chop. Heat olive oil in a large sauce pan and cook onion and garlic for 3-4 minutes, until soft but not coloured. Add the tomatoes. Reduce by half.

Drain and rinse the beans and add to the pan. Add sausages and cook for five minutes.

Peel and cut potatoes into 1-inch pieces, add to a large pan of cold salted water and bring to the boil. Boil until soft, then drain.

Place potatoes back in the same pan over a low heat until all the moisture has gone, being careful that they do not catch on the bottom of the pan

In a separate pan melt butter. Add cream.

Mash the potatoes – for a finer texture pass through a fine sieve using the back of a spoon. Mix potatoes with cream and butter. Season to taste.