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Sausages in a red wine sauce with Duchess potatoes
Fruit and vegetables
650g/1½lb
floury potatoes
, such as Desiree, King Edward or Maris Piper
1 tbsp
apple
purée
1
leek
, finely chopped
1
onion
, finely chopped
6
tomatoes
, chopped
2
garlic
cloves, finely chopped
sprig
thyme
100g/3½oz button
mushrooms
, quartered
2 tsp chopped fresh
parsley
Tins, packets and jars
2 tbsp dripping
300ml/½ pint
chicken stock
Cooking ingredients
enough
salt
to cover the baking tray in a thin layer
grated
nutmeg
salt and freshly ground
black pepper
1
bay leaf
2 tbsp
olive oil
Dairy, eggs and chilled
2 free-range
egg yolks
1 free-range
egg
50g/1¾oz
butter
, unsalted
Meat, fish and poultry
8-12 premium
pork sausages
100g/3½oz boiled
ham
, cut into batons ½cm/¼in thick
Other
300ml/½ pint
red wine
1 slice
bread
, crust removed and diced ½cm/¼in thick
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