Tuesday, November 4, 2014

Sausage and Squash

In keeping with this week's English theme, here is another perfect recipe from Nigel Slater, his seasonal spin on traditional "Sausage and Mash."  What can I say, except that this is one of my favorite meals that I've eaten lately.  Simple to prepare, satisfying in every way.  A crisp green salad is the perfect accompaniment.

A note: for "pumpkin" here, read "any available winter squash."

from Tender by Nigel Slater

enough for 4

pork sausages - 8 plump ones
seedy mustard - 2 Tablespoons
smooth Dijon mustard - a Tablespoon
honey - 3 heaping Tablespoons
lemon juice - 2 Tablespoons
butternut or other winter squash - 2 lbs
a knob of butter (you really don't need much)
freshly ground black pepper

Preheat the oven to 400 degrees.  Put the sausages in a baking pan large enough to take them in a single layer.  If they overlap, they won't cook properly.  In a bowl mix the mustards, honey and lemon juice and stir well.  Pour them over the sausages and toss gently.  Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture a few times, so that they eventually take on a sticky, glossy coat.

For the mash: peel the squash, cut it in half lengthwise, and pull out the fibers.  Cut the flesh into thick pieces and pile into a metal colander or steamer basket.  Steam, covered, for about twenty minutes until tender.

Remove the squash from the heat, put it into the bowl of a stand mixer fitted with the paddle attachment, and mash with the butter and a little black pepper until thoroughly smooth.  (Alternatively, you can put it into a wide bowl and mash with a fork or potato ricer.)  

Divide the mash among four plates and pop the sausages on top.

No comments:

Post a Comment