Sausages in a blackberry, port and onion sauce
“Dishes such as bangers and mash were once considered staples of British cuisine; but many younger people have never even heard of them. In a survey for Aldi, nearly half of 24- to 35-year-olds said they didn’t know what bangers and mash is.”The Week, 24 September 2021
This dish of sausages in a blackberry, port and onion sauce. has been a favourite of every one of the extended family and friends that support the Saucy Dressings’ culinary endeavours – and there have been many requests for the recipe. Particularly perfect as we head into autumn with its chill winds and cooler weather.
Serve with rich mashed potatoes to which you have added some slow-fried leeks and apples.
Recipe for sausages in a blackberry, port and onion sauce
- 400g/14 oz good quality sausages – pork and apple go particularly well
- 1 onion
- 1 tbsp plain flour
- 150g/5 oz blackberries
- 240 ml/1 cup chicken stock (water – or any vegetable cooking water you may have to hand – and one stock cube)
- 80ml/⅓ cup port, marsala or red vermouth
- Take the blackberries out of the fridge.
- Oil a frying pan, prick the sausages and begin cooking them on a high heat until they are nicely brown and caramelised on all sides.
- In the meantime peel and slice the onion. Add to the frying pan, and reduce the heat to a more gentle level – add more oil if you need to. Remove the sausages, keep warm.
- Add the flour and allow to cook in the fat in the frying pan for a minute or two (you are making a roux).
- Add the stock and port (or whatever you are using) slowly, stirring all the time to ensure no lumps develop. If you think the gravy looks a bit sparse, add a bit more booze or water.
- Return the sausages to the frying pan, add the blackberries, and reduce for a few more minutes until the gravy is thick and glossy.
- Serve with the mash.