Sausages with Port Jus

Serves 4

Ingredients

500g potatoes (such as Desiree), peeled, roughly chopped

50g unsalted butter

150ml thickened cream

8-12 thin beef sausages

frozen peas

Port Jus

150 ml port

2 bay leaves

1 fresh thyme sprig

2 black peppercorns

1 tbs caster sugar

200ml beef stock

Method

Cook potatoes in a pan of simmering water over medium heat for 12-15 minutes until tender. Meanwhile, melt butter in cream in small pan on low heat. Drain potato, return to the pan and mash with cream until smooth. Season. Keep warm.

For the port jus, place all ingredients except beef stock in a small saucepan over medium heat. Stir to dissolve sugar, then bring to the boil and cook over high heat for 4-5 minutes until the mixture is reduced by half. Strain, then return liquid to pan with beef stock. Stir over low heat for 1-2 minutes, then cover and keep warm.

Meanwhile, heat a large frypan over medium-high heat. Cook the sausages, turning, for 8-10 minutes until golden and cooked.

Serve sausages on mash with peas, port jus.