This recipe comes from Paul Gayler in his superb book, "Sausages" published by Jacqui Small. It is an unusual dish as though the method is that of a cottage pie, the ingredients are very different using sausages and Paul explains.
This dish is based on a traditional cottage pie but instead of mashed potato, uses parsnip and swede— two favorite root vegetables—to make a deliciously light and airy soufflé-style topping. Beneath the topping lies a rich red-wine-braised sausage mix with mushrooms and shallots. Serve with buttered cabbage and enjoy.
Ingredients
For Pie Filling:
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2 tablespoons olive oil
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7 ounces dry-cure back bacon, cut into small dice
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10 Cumberland or Lincolnshire sausages, each cut into fourths
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11 ounces shallots
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14 ounces carrots, peeled and cut into 1/2-inch slices
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1 teaspoon sugar
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2 tablespoon all-purpose flour
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1/2 pint red wine
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1 teaspoon finely chopped thyme leaves
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3 1/2 ounces Madeira
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1 pint beef stock
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7 ounces small portobello mushrooms, cut into 1/2-inch slices
For Topping:
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1 pound swedes
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1 pound parsnips
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1 ounce unsalted butter
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1 ounce all-purpose flour
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3 1/2 ounces milk
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2 large eggs, separated
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2 1/2 ounces cheddar cheese, coarsely grated
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Preheat oven to 375 F. Heat oil in a nonstick frying pan over medium heat. Add bacon and sausage pieces and fry for 1 minute, turning occasionally until golden. Remove to a plate with a slotted spoon and set aside.
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Soak shallots in very hot water for 5 minutes, then peel and cut in half.
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Add shallots and carrots to pan and fry, turning regularly until golden, about 2 to 3 minutes, then sprinkle over sugar and cook, stirring, until lightly caramelized. Sprinkle over flour and cook, stirring, for 1 minute more.
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Add wine and stir well, then add thyme, Madeira, and beef stock. Reduce heat and simmer for 15 to 20 minutes.
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Add sliced mushrooms, return bacon and sausages to sauce, and simmer for 10 minutes more, until sauce is thick. Transfer to an ovenproof casserole or gratin dish.
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Meanwhile, make topping. Peel swede and parsnips, remove woody core from parsnips, then cut both vegetables into small chunks. Put in a pan of lightly salted water, bring to the boil, reduce heat and cook for 25 to 30 minutes, or until vegetables are very tender.
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Remove from heat, drain well, mash thoroughly with a potato masher or potato ricer, then return to pan over a low heat to dry. Season well with salt and pepper to taste and set aside.
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Melt butter in a pan over a low heat and when hot, add flour and cook gently for 1 minute, stirring continuously with a wooden spoon. Gradually add milk and bring to boil, stirring constantly. Cook for 2 to 3 minutes, stirring, until mixture is smooth and thick.
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Remove from heat, add mashed vegetables, then beat in egg yolks.
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Whisk egg whites in a clean bowl until stiff but not dry, then fold lightly into mixture.
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Spread soufflé mixture over sausages and sprinkle with cheese.
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Transfer to oven and bake for 20 to 25 minutes, until topping is risen and golden.
Nutrition Facts (per serving) | |
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539 | Calories |
33g | Fat |
28g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 539 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 12g | 59% |
Cholesterol 95mg | 32% |
Sodium 1172mg | 51% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 18% |
Total Sugars 11g | |
Protein 23g | |
Vitamin C 20mg | 98% |
Calcium 183mg | 14% |
Iron 2mg | 14% |
Potassium 1157mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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