Bubble and squeak with sausage in onion gravy

Easy to make and a great warming dish.

Still searching for what to cook ?

Name: Bubble and squeak with sausage in onion gravy
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 1/2 pounds all-purpose potatoes peeled and cut into chunks; 1 1/4 pounds mixed winter vegetables such as carrots, Brussels; 1 Olive oil; 2 sticks butter divided; 1 package vacuum packed chestnuts; 6 pork sausages linked together, good quality; 6 venison or beef sausages linked together, good quality; Sea salt and black pepper freshly ground; 1 small bunch fresh rosemary leaves picked and finely chopped; Nutmeg for grating; 3 red onions peeled and finely sliced; 1 bay leaves; 1 tablespoon all-purpose flour; 1/2 cup balsamic vinegar; 1 cup vegetable or chicken broth plus 1 tablespoon, good-quality

Find the most delicious recipes here

INGREDIENTS

1 1/2 pounds all-purpose potatoes ; peeled and cut into chunks
1 1/4 pounds mixed winter vegetables such as carrots, Brussels
1 Olive oil
2 sticks butter ; divided
1 package vacuum packed chestnuts
6 pork sausages ; linked together, good quality
6 venison or beef sausages ; linked together, good quality
Sea salt and black pepper ; freshly ground
1 small bunch fresh rosemary ; leaves picked and finely chopped
Nutmeg ; for grating
3 red onions ; peeled and finely sliced
1 bay leaves
1 tablespoon all-purpose flour
1/2 cup balsamic vinegar
1 cup vegetable or chicken broth ; plus 1 tablespoon, good-quality

Servings

INSTRUCTIONS

Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.

Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.

Preheat the oven and a roasting pan to 425 degrees F.

Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.

Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.

Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.

NOTES

Alert editor

Bubble and squeak with sausage in onion gravy

1 1/2 pounds all-purpose potatoes peeled and cut into chunks
1 1/4 pounds mixed winter vegetables such as carrots, Brussels
1 Olive oil
2 sticks butter divided
1 package vacuum packed chestnuts
6 pork sausages linked together, good quality
6 venison or beef sausages linked together, good quality
 Sea salt and black pepper freshly ground
1 small bunch fresh rosemary leaves picked and finely chopped
 Nutmeg for grating
3 red onions peeled and finely sliced
1 bay leaves
1 tablespoon all-purpose flour
1/2 cup balsamic vinegar
1 cup vegetable or chicken broth plus 1 tablespoon, good-quality

Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.

Preheat the oven and a roasting pan to 425 degrees F.

Add Photo

Douggie83

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1058g)
Recipe Makes: 4

Calories: 1932
Calories from Fat: 1367 (71%)

Amt Per Serving		% DV

	Total Fat 151.9g	203 %
	Saturated Fat 65.4g	327 %
	Monounsaturated Fat 60.9g
	Polyunsanturated Fat 10.8g
Cholesterol 398.1mg		122 %
Sodium 3039.1mg		105 %
Potassium 2249.2mg		59 %
Total Carbohydrate 72.8g		21 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 61g
Protein 70.5g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1932

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

Happyeatindon

I wanted to cook what I had left as I hadn't had chance to go shopping, was a good change to bangers and mash. I didn't use the chestnuts or nutmeg as I didn't have them in. I also think half cup of balsamic was a bit much, next time will use less. Would definately cook it again though...

14y