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.