Food, Main dishes, Recipes
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How to summer your sausage…and mash!

I know.

What. The hell. Is a summery sausage?

Sausage and mash is, well, just that. No airs. No graces.

Just bloody good and most times, exactly what the doctor ordered.

It’s just that I’m feeling a little seasonal confusion. It’s almost July and where is the bloomin’ sunshine?!

Today I was out in the wind and rain, looking at nowt’ but grey skies. And that’s what did it.

I was cold; I was wrapped up with a scarf for goodness sake and simply needed, you got it: Sausage and mash. 

What I didn’t want however was the whole wintery wonder with gravy and what not, because that is specially reserved for those real December evenings, so yes, I took it upon myself to summer up my sausage.

And that’s not something you hear about every day is it!

Summer sausage and mash pot


Serves 4

8 good quality pork sausages – mine were from Cowman’s Butchers in Clitheroe and they are delicious and not to mention, famous!

3 large potatoes

1 onion

200g of cherry toms, chopped in half

3/4 litre of good chicken stock

1 garlic clove, chopped small

1 cup of peas

2 large handfuls of spinach

1 tablespoon of tomato paste

1 teaspoon of English mustard

1/2 a cup of full fat milk

Salt and pepper

1/2 a teaspoon of ground cumin

Olive oil

Creamy Lancashire cheese to top – I used Dewlay cheese!


Peel and chop your potatoes in to small cubes. Bring to the boil until soft.

In another pan, cut each sausage in to three and fry off until lightly brown in a good dose of olive oil. Add in the onions, cumin and garlic with a generous helping of salt and pepper and stir. Add in the tomatoes a couple of minutes after.

Once the onions and tomatoes have softened, stir in the tomato paste and pour in the stock. Let it simmer away for a good 10-15 minutes, adding in the peas 5 minutes before the end.

Stir in the spinach at the last minute.

For the mash, drain the potatoes, add in the mustard and milk and mash until smooth.

Spoon the sausage mix in to individual dishes or pots and spoon the mash on top. Top with the cheese and grill until crisp.

Then, whether rain or shine, you can enjoy sausage and mash at any time!


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