16/10/2024
Sausages, Crushed New Potatoes & Port Sauce
▫️ 2 packs of Musk’s sausages
▫️ 700g new potatoes, washed and halved
▫️ 200g of tenderstem broccoli
▫️ 2 medium shallots (approx 60g each), finely chopped
▫️ 150g butter
▫️ 2 tbsp fresh parsley, chopped
▫️ 1 small clove of garlic, finely chopped
▫️ 3-4 fresh sage leaves, coarsely chopped
▫️ 120ml port or Marsala wine
▫️ 150ml chicken stock
1. Preheat the grill to a high heat. Grill the sausages, turning occasionally, for 10-12 minutes or until cooked through.
2. Meanwhile, cook the new potatoes in lightly salted boiling water for 8-10 minutes, or until tender.
3. Once the sausages and potatoes are cooking, heat 25g butter in a small frying pan over a low heat and gently fry the shallot, garlic and sage for 4-5 minutes, or until soft. Turn up the heat and pour in the port. Simmer rapidly for 1-2 minutes, or until reduced by half, then add the chicken stock and simmer gently for 5 minutes.
4. Meanwhile, boil or steam the tenderstem broccoli for 3-4 minutes, or until tender.
5. Strain the sauce through a sieve into a clean saucepan and return to the heat. Gradually whisk in 25g butter, a little at a time, until the sauce is thick and glossy. Season to taste with salt and pepper.
6. Drain the new potatoes and lightly crush with a fork. Mix in 100g butter and parsley and season to taste with salt and pepper.
7. Serve the grilled sausages with the crushed new potatoes, tenderstem broccoli and port sauce.