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Lamb and fennel sausages with mash
Lamb and fennel sausages with mash
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Master the art of crafting homemade sausages.
Ingredients:
  • 500g minced lamb
  • 70g (1 cup) fresh breadcrumbs
  • 200g fennel
  • 1 egg, lightly beaten
  • 40.00 ml roughly chopped rosemary
  • 2 cloves garlic, crushed
  • 800g potato
  • 160g (1 cup) fresh podded peas
  • 40g butter
  • 125ml (1/2 cup) milk
  • 50g butter
  • 4 onions, thickly sliced
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • 55g (1/4 cup firmly packed) brown sugar
  • 60ml (1/4 cup) beer (amber ale)
  • 60ml (1/4 cup) beef stock
Instructions:
  • Combine lamb, breadcrumbs, fennel, egg, rosemary, and garlic in a bowl. Season generously with salt and freshly ground black pepper. Mix thoroughly using your hands.
  • Gently slide a 50cm sausage casing onto the nozzle, cut and tie off the end, scrunching up any excess. Fill a piping bag with a quarter of the lamb mixture. Pipe 10cm of the mixture into the casing, gently sliding off the nozzle as you pipe. Twist the casing at the nozzle end to create one sausage. Repeat this process to make a total of 12 sausages. Place the sausages on an oven tray, cover them with plastic wrap, and refrigerate for 1 hour.
  • To caramelize onions, melt butter in a large frying pan over low heat. Cook onions, garlic, and thyme, stirring occasionally, until very soft and light golden, about 30 minutes. Stir in sugar and cook until caramelized, about 5 minutes. Pour in beer and stock, then cook until slightly thickened, about 10 minutes. Season, cover, and enjoy.
  • For the mash, start by simmering potatoes in a saucepan of cold water until tender. Then add peas and continue cooking until they are tender. Drain well, return to the pan, and mash with butter until smooth. Stir in milk, season to taste, and cover.
  • Preheat a chargrill pan over medium heat. Cook sausages for 8 minutes, turning occasionally, until golden brown and cooked through.
  • Scoop mashed potatoes onto plates and top with sausages and onions before serving.

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