Pork and Chorizo sausage image from Aldwyn's at Ellerslie
Pork and Chorizo sausage image from Aldwyn's at Ellerslie

Aldwyn's best sausage recipe

Pork and Chorizo sausage image from Aldwyn's at Ellerslie

October is a great month for food, not least of which is sausage. Maybe it’s the weather that makes us long for heartier food. Whatever the reason, for UK Sausage week, we wanted to do something a little special. So, we’ve asked the head chef at Aldwyn's at Ellerslie for his favourite recipe so you can enjoy this seasonal treat. Don’t worry, you won’t need a sausage press for this classic take on bangers and mash.

Ingredients

Serves two

  • 200g British sausage meat 
  • 120g Chorizo sausage meat
  • 40g Bread crumb
  • 2 x Egg yolk
  • 1 x tsp Dry sage
  • 150g British Potatoes
  • Onion gravy (to preference)
  • Salt (to preference)
  • Pepper (to preference)

Method 

  • Remove the sausage meat from its casings and discard them.
  • Combine all in a mixing bowl and make in to small meatballs.
  • Bake in the oven for 15 minutes on 180 Celsius.
  • Prepare your mashed potatoes and rich onion gravy while you wait.
  • When your sausage meatballs are out of the oven, place them in the sauce to rest. That makes them juicy.
  • Plate your mashed potatoes and create a centre depression.
  • Spoon over the meatballs and gravy.
  • Add salt and pepper to taste.
  • Serve piping hot.

Top tips straight from our head chef

 

• Don’t ever overcook the sausages. Check the temperature regularly to ensure it stays juicy.
• Use the best quality meat you can find. Check the label for fat content and place of origin.
• Make sure you use fresh spices. If your spices have lost their flavour, purchase new ones.
• Enjoy in winter with a glass of red wine or a warm drink like a mulled wine or hot toddy.