Sausages with Port Jus

Serves 4 

Ingredients

• 500g potatoes (e.g. Desiree), peeled and roughly chopped

• 50g unsalted butter

• 150ml thickened cream

• Salt, to taste

• 8–12 thin beef sausages

• Frozen peas, for serving

Port Jus:

• 150ml port

• 2 bay leaves

• 1 sprig fresh thyme

• 1 clove of garlic, sliced in half

• 2 black peppercorns

• 1 tbsp caster sugar

• 200ml beef stock

Instructions

1. Make the Mash

• Cook potatoes in a pan of simmering water over medium heat for 12–15 minutes until tender.

• Meanwhile, gently heat butter and cream together in a small saucepan over low heat.

• Drain the potatoes and return them to the pan. Mash with the warm cream mixture until smooth. Season with salt and keep warm.

2. Prepare the Port Jus

• Combine port, bay leaves, thyme, garlic, peppercorns, and sugar in a small saucepan.

• Stir to dissolve the sugar, bring to a boil, and cook over high heat for 4–5 minutes until reduced by half.

• Strain the mixture to remove solids, then return the liquid to the pan and add beef stock.

• Stir over low heat for 1–2 minutes. Cover and keep warm.

3. Cook the Sausages

• Heat a large frying pan over medium-high heat.

• Cook sausages for 8–10 minutes, turning frequently, until golden and cooked through.

4. Serve

• Spoon mashed potatoes onto plates.

• Top with sausages, a side of peas, and drizzle generously with warm port jus.